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Spring Freshness - Week 3 - Cauliflower Soup

Spring is here!!! Some of the many things things I love about spring are that beautiful shade of green the grass takes on after a long and sometimes gray winter, the beautiful wildflowers as they burst into color, the warm sunny days, the fresh evening breeze, but most of all, I love how suddenly there is an abundance of fresh vegetables, fruits and herbs in dazzling vibrant colors. Spring makes me think of quick, healthy and delicious salads and soups. I am kicking off spring with my spring freshness series. I will be sharing several healthy, fresh and delicious recipes which will dazzle your taste buds, but go easy on your waistline as swim season rolls around. Today I will be sharing my recipe for cauliflower soup. Enjoy!!

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Ingredients (serves 4)

2 tablespoons olive oil

2 cloves garlic, minced

½ onion (½ cup), sliced

1 head cauliflower (about 1lb/454g), separated into florets

¼ teaspoon allspice, ground

Freshly ground black pepper to taste

1 bay leaf

4 cups vegetable or chicken stock/broth

1 tablespoon fresh herbs (thyme, sage, rosemary), chopped finely

Salt to taste

Optional Ingredients

2 tablespoons cream


  1. Heat the olive oil in a medium saucepan over medium heat, then fry the garlic and onions for 2 minutes

  2. Add the cauliflower florets, allspice, black pepper and bay leaf, then cook uncovered for another 3 minutes

  3. Add the vegetable or chicken stock/broth and reduce heat to a simmer, then cook covered for about 20 minutes or until the cauliflower is soft, remove the bay leaf

  4. Place in a food processor or blender, and puree the cauliflower mixture until smooth

  5. Place the pureed soup in a medium saucepan and add the fresh herbs, then simmer for 5 more minutes over medium heat

  6. Add the cream (optional) and remove from heat

Serving suggestions: Drizzle the soup with olive oil before serving, looks and tastes delicious

Tips: Instead of 4 cups of vegetable or chicken stock/broth, you can use 4 cups of water and 1 vegetable or chicken bouillon/stock cube

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