Leigh Beisch
Prep Time
15 Mins
Cook Time
32 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

Take your traditional potato soup recipe up a notch by adding crisp cauliflower. Once the simple is pureed, no one will be able to guess your secret ingredient.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare croutons, combine cumin and 1 teaspoon oil in a bowl; add bread cubes, and toss to coat. Spread bread cubes on a baking sheet. Bake at 350° for 10 minutes or until golden. Cool croutons slightly; set aside.

Step 3

To prepare soup, heat 2 teaspoons oil in a large saucepan over medium heat. Add shallots and celery; cover and cook 2 minutes. Stir in cauliflower, potato, broth, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add lemon juice. Place vegetable mixture, in batches, in a food processor; process until smooth. Divide soup evenly among 4 bowls; serve with croutons, and top with chives, if desired.

Ratings & Reviews

Great way to use leftover cauliflower

rwippel
November 08, 2016
I had half a head of 2 different roasted cauliflowers left; not wanting to throw them out, I searched and found this yummy recipe. It came together quickly and was easy to prepare. I did not use the croutons since I had some bits and pieces of cornbread left over. They were just as good as I imagine the croutons would have been, One of the leftover cauliflower pieces had been drizzled with an herb-mustard sauce, so it leant a nice flavor to the soup. I added a bit more salt than called for and more fresh-ground pepper. The soup was very creamy (and a bit thick so I ended up adding some more broth before serving), and quite tasty and filling. So glad I found this recipe. 

veganchica's Review

veganchica
August 15, 2014
This is a finger-licking-good soup!! The only thing i changed was the chicken broth, i added water instead because i did not have vegetable broth. still it was delicious! i didnt even make the crouton, but who cares, didnt need it! there is a hint of the cayenne pepper... love it!

rwippel's Review

SuzanneM
June 04, 2013
This soup was delicious!!!!! I loved the little kick that the cayenne pepper gave it! I made different croutons with fresh herbs; but I didn't even care about the croutons once I started eating this. My husband doesn't usually care for meatless menus, but he raved about the soup as well. Thank you for the recipe!

AngelKwiat's Review

spaige100
August 19, 2012
This soup was awful. Just awful. I followed it as directed, pureed and tasted it. It was really bland so I added more salt and pepper. Nothing. Then I added smoked paprika. Nothing. Then I resorted to a handful of cheddar cheese and some heavy whipping cream. Still awful. I regret using my expensive local organic produce on this awful soup :(

spaige100's Review

hrsegal
February 16, 2011
yum. modified based on what i had in house. 1/2 shallot with a little garlic & onion. crushed red pepper. mostly chicken broth with a bit of beef broth. delicious. will experiment adding turnips, parsnips...

SusanaRamirez's Review

AngelKwiat
September 13, 2009
Loved this recipe. It was super easy & my friends loved it too.

hrsegal's Review

SusanaRamirez
December 05, 2008
My husband and I loved this soup. I was skeptical because it seemed so easy with few ingredients. We were pleasantly surprised by how delicious it was. I added 1/4 cup of whipping cream that I had on hand and used red pepper flakes, not ground red pepper. I think the cream made the texture really nice. I did not make the croutons and did not miss them !