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Cauliflower Soup

Photo of prepared Cauliflower Soup
Photo attribution: My Tu Duong
Ready In: 30 minutes
Serves: 8
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This traditional Moroccan soup is easy to make — a beautiful and delicious starter to any meal.

What you'll need

Measuring spoons
Measuring cups
Sharp knife
Cutting board
Large pot (stockpot) with lid
serving spoon


Serves 8
2 tablespoons Olive Oil
1/2 teaspoon Nutmeg
1 head Cauliflower cut into small florets (about 3 pounds whole or 10 cups cut)
6 cups Vegetable Broth low-sodium or Chicken Broth low-sodium
1 teaspoon Salt
Black Pepper to taste
2 tablespoons Fresh Parsley chopped (for garnish)
Lemon wedges



Step 1 picture
In a large pot, heat oil, nutmeg. Cook over medium high for 1 minute.


Step 2 picture

Add the cauliflower, stock, salt, and pepper. Bring to a boil. Cover, reduce heat and simmer over medium-low heat for about 20 minutes, or until cauliflower is tender. Uncover and cool slightly.


Step 3 picture

With a blender, puree cauliflower and broth in small batches. Fill blender jar only 3/4 full for soup to expand. Blend until very smooth, scraping down as needed.


Step 4 picture

Rewarm soup over low heat. Sprinkle with parsley just before serving and offer lemon at the table.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 8

Amount Per Serving
Calories 91
% Daily Value*
Total Fat 5 g6%
Saturated Fat 1 g5%
Sodium 431 mg19%
Total Carbohydrate 9 g3%
Dietary Fiber 3 g11%
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: