Cauliflower Soup
  • Email Email
  • Print Print

Cauliflower Soup

Submitted by: Margaret Duggan

Prep Time: 2 Minutes

Cook Time: 25 Minutes

Servings: 4

This is a quick and easy recipe that I make in bulk loads and freeze into portion sizes so that I can have these for lunch.


  • 3 c. cauliflower, fresh, organic
  • 2 c. water, purified
  • 4 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 4 tsp. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2 tbs. flour, sprouted whole wheat, organic
  • sea salt, unrefined and pure to taste
  • nutmeg, organic to taste
  • cheese, parmesan, raw, organic to taste


Place water, salt, and cauliflower florets in a pot on the stove, and bring to a boil. Cook for 15 minutes.

Add oil, butter, and flour to the pot. Cook for an additional 5 minutes, until cauliflower is soft.

Place in processor and blend for 1 minute. (Safety note: remember soup is hot when processing, so gradually increase speed.)

Serve with a sprinkle of Parmesan and nutmeg.