Mar 17, 2008

Dad's Cauliflower Soup




When I was a kid, we had homemade soup every night before our meal and this was always a favorite of mine. This is the perfect quick and easy low fat, low carb soup.


Dad's Cauliflower Soup
Gina's Weight Watcher Recipes
Servings: 6 servings • Time: 20 minutes • Old Points: 0  • Points+: 1 pts
Calories: 45.1 • Fat: 0.6 g • Carb: 8.8 g • Fiber: 3.7 g • Protein: 3.3 g
Sodium: 469.1 mg

Ingredients:
  • 1 large head cauliflower - chopped
  • 1/2 cup chopped onions
  • 4-6 cups water
  • 2 chicken bouillon cubes
  • salt and pepper to taste

Directions:
    In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.

    66 comments :

    1. yum!!! how many points is it if you eat the whole recipe? :-)

      ReplyDelete
    2. I feel like I am missing something - it tastes like water to me!!!

      ReplyDelete
      Replies
      1. Only responding to this '08 comment because these comments show in reverse order... I think anymore than 4 cups of water would make this watery. I used 4 cups and a large head of cauliflower - delish!

        Delete
    3. This recipe was modified to make it 0 points, but my Dad's original recipe, he makes a rue. He heats butter in the pan and adds flour. Browns it for a few minutes which thickens the soup. But it also adds points.

      ReplyDelete
    4. Thanks for this great website Gina!! I just made this for lunch with a few modifications. I didn't have bullion so I used chicken and beef broth. Instead of salt and pepper I used seasoning salt. It turned out really good. It was a little too peppery, so next time I make (yes, there will definitely make it again!) it I'll use less seasoning salt.

      ReplyDelete
    5. Thanks Dawn, I'm sure using broth is just as good!

      ReplyDelete
    6. Thanks for the recipe! I used the broth too, added 1/2 tbs of sherry, a pinch of nutmeg and 1 tbs rosemary turned out great! It's nice to have a creamy soup once and awhile especially one with 0 points

      ReplyDelete
    7. I'm glad you liked it, I like the additions you added. I have a head of cauliflower in my fridge, I think I'll make this tonight, perhaps with the rue just like Dad used to make.

      ReplyDelete
    8. Followed your zero recipe which is a hit with everyone who has tried it. The girls love that they can eat as much as they want and the boys ask for more please! Great if your watching your weight or your wallet! Thanx very much Gina!

      ReplyDelete
    9. So true. This whole pot of soup is under $5 to make. Glad you all liked it.

      ReplyDelete
    10. I just came across your site the other day and have already made three things from it! Thank you for the great recipes! I loved this soup! I added some fat free sour cream to make it a touch more creamy...it turned out great!

      ReplyDelete
    11. Yum! I made it tonight and it's almost gone. I added roasted garlic for a more intense flavour. I managed save some for tomorrow's lunch.

      I just discovered your blog today and I love it. I can't wait to make more of your recipes. By the way, awesome photos!

      ReplyDelete
    12. @ Tami, Thanks! I love this soup too. So simple!!

      ReplyDelete
    13. LOve love love the soup. I added ground turkey for a little more substance! Love the additional ideas posted here! Some really great ideas! Planning to make the Butternut Squash and Zuchinni soup soon!

      ReplyDelete
    14. I was absolutely amazed at how creamy and rich tasting this soup turned out to be. I followed the reciped to a T, except that I pureed it in a regular blender, added salt and pepper and it tasted just like a chowder. I've tried other zero point recipes but this is the only one I can stomach. Will definitely make again. Thanks so much. Stumbled upon your site last night and so glad I found it!

      ReplyDelete
    15. I love this soup, but I've modified it just slightly: no salt or pepper at the start (the boullion adds enough salt), and add one or two tablespoons of lemon pepper seasoning (to taste - brightens it up) & dried parsley flakes after it's all been cooked & pureed and you're ready to serve. I also never use more than 4c water (gets too watery).

      ReplyDelete
    16. To anyone else who read the ingredients and thought "Where's the rest??" - Make the soup just as its posted, both my husband and I could NOT believe how amazingly creamy & flavourful it was!!
      Thanks again Gina :-) The original Weightwatcher 0 pt soups were Definately gettin old!!!

      ReplyDelete
    17. I tried this recipe for the first time last night!! YUMMY!! Didn't think it would be as tasty as it was! No modification were needed ~ awesome as is!! Thanks for another awesome recipe!!

      ReplyDelete
    18. This was FANTASTIC! I had no idea what we were in for making this soup. My husband is not exactly a veggie kind of guy and although I love cauliflower I was hesitant to make it the main focus of dinner. I made no changes to the recipe except that I made a double batch (I was optimistic) so we could eat it all week. I used 4 cups of water for each head of cauliflower, so 8 in total. I didn't add anything to the recipe. It was so simple and so delicious and to me just tasted like a creamy chicken soup, just a hint of the cauliflower/cabbage taste... which we loved. My husband had FOUR bowls last night! I just had it for lunch and it was just as good day 2. Filling too. This is a great soup as is, and would also make a great base for almost any herbs/toppings/add-ins you could think of.

      ReplyDelete
    19. Oh yea, I didn't mention that I got 13 cups of soup from the doubled recipe and it didn't cost me $10 total, buying organic.

      ReplyDelete
    20. Thanks so much for this great soup! I was shocked how flavorful it was, and considering it is 0 ww points, I am now obsessed!

      ReplyDelete
    21. What about using frozen cauliflower? My mom,(being from Austria), always made rouxs to thicken and give more flavor to soups and sauces, even to green beans with dill...so yummy. Too bad it adds too many cals. So, the immersion blender is the next best thing. I have made the butternut squash and the creamy zucchini soups alot last winter, we just loved them. We also add crushed red pepper to the recipe...love it! Thanks for all the work you are putting into this site!

      ReplyDelete
    22. Frozen would work too, I just find the taste of fresh better. I use a roux for a lot of soups, a little goes a long way.

      ReplyDelete
    23. Gina, I actually roasted my cauliflower first but instead of using olive oil I lightly sprayed the cauliflower with my soy butter substitute in a large ziplock bag, added the garlic, and lemon then placed in the oven for 25 mins. Then after the cauliflower was roasted then I made the soup! It was WONDERFUL! Thank you for your website...it makes Weight Watchers so much easier and I am able to make family meals instead of seperate meals. Thanks again!

      ReplyDelete
    24. I love roasted cauliflower, haven't tried it that way, thanks for sharing!

      ReplyDelete
    25. Gina, you are a goddess! This soup was amazing and I cannot believe it's 0 points plus. Thank you!

      ReplyDelete
    26. Made this tonight and it is so yummy! My husband needs heartier soups so I added a little light sour cream, reduced fat cheese and some turkey bacon to make it more like "loaded potato soup". It was our meal, so the little points I added to each serving was ok for us. Thanks so much!!

      ReplyDelete
    27. Hi Gina,
      your recipes ROCK! this one i love and make often. great for cold days. on the new plan i see this is 3 points. is that what you get when you translate this? thanks again! Bernadette

      ReplyDelete
    28. Wouldn't it still be 0--veggies are 0 now...?

      ReplyDelete
    29. I think it's still 0 but have to check on recipe builder.

      ReplyDelete
    30. awesome!!! great to add at end 1 slice of bacon, a dollap of lowfat sour cream and bit of shredded cheese. But good without all that too.

      ReplyDelete
    31. This may be a silly question - but what type of onion do you use in this? White onion? Sweet onion? Gorgeous food photos by the way!!!!
      Tina

      ReplyDelete
    32. Yellow or white onion is fine.

      ReplyDelete
    33. Sorry to bug but how many calories is this?

      ReplyDelete
    34. Silly question, but I really almost to the point of hating despise onions. However I am enough of a grownup to add green onions and scallions chopped very finely to lend flavor to my meals.

      My question is how strong is the onion flavor in this recipe? Is the final taste like a potato soup?

      ReplyDelete
    35. So great! I made it twice and once added a cup of quinoi for a more filling soup... Both were amazing thank you!

      ReplyDelete
    36. The nutritional info on this is showing as wingdings I believe, is it still 0 points?

      ReplyDelete
    37. Gina, I LOVE your site! Thank you for doing it. You're wonderful! And so thin--the perfect inspiration. :) The points and info for this recipe came up as symbols. Is there any way to fix it? Thank you!

      ReplyDelete
    38. I have the same issue with the wingdings showing up where the calories/points should be. If you go to print the recipe though everything is fine! Will be making this tonight :)

      ReplyDelete
    39. I've made many of the recipes on this site, but this was the first one that was dissapointing :( and I normally LOVE cauliflower soup! I had even used some homemade chicken stock instead of plain water to give it a flavor boost, but it was just so bland. Ended up tossing in a LOT of spices to give it some more flavor so it was edible. Maybe next time I'll try the rue option!

      ReplyDelete
    40. I cooked it just the way it is, so easy, and I am in love! Potato soup has always been a staple of mine growing up. This reminds me of it but way healthier. Think this will be added to the menu a lot during the winter.. in Texas. :) Thanks!

      ReplyDelete
    41. Yum! I made it as stated in the recipe and my husband and I both loved it. Next time, I'll have some potato fixin's to throw on top after serving (chives, bacon bits, cheese).

      ReplyDelete
    42. This is the 2nd Skinnytaste item I've tried and the 2nd that I've fallen in love with. Thank you!

      ReplyDelete
    43. so good - great as is but a good starting point also to add whatever spices or toppings you are in the mood for. tonight added a little curry powder. yum.

      ReplyDelete
    44. I love your site!! Thanks for the awesome recipes! I have a similar recipe although mine calls for sauted carrots, celery, onion and cauliflower for even more vegetables! I also use the Emerson blender and I can't believe I'm eating 0 or 1pt soup depending on if I sauté it's olive oil!

      ReplyDelete
    45. If I decided to use a rue, would I add that after I had cooked/pureed the cauliflower or would I combine it with the other ingredients to cook the cauliflower in? Thanks

      ReplyDelete
    46. Love your recipes. I made it with five cups of water but would reduce to four next time. My extra additions were: garlic, parsley, lemon pepper and garlic powder. Yummy!!!

      ReplyDelete
    47. How many cups were in each of your servings? My whole soup made 5 cups. Thanks so much!

      ReplyDelete
    48. I'm new to this site and I just made these. Yum!!! I'll be a follower from now on. :)

      ReplyDelete
    49. oh wow! this is soo good. I've looked for foods that look and taste fattening but are healthy. hehe. I added some fresh oregano since I need to use it, carrots, and celery.

      My 4 year old even asked for 2nds! shes not a big soup eater.. well not a good eater over all.

      Thanks!

      ReplyDelete
    50. I think it was awesome as is. Next time I'm going to add more cauliflower (or less water) and see if it makes it even creamier. Thanks so much for this!!!!!!!

      ReplyDelete
    51. so delicious. I added a tiny bit of cayenne pepper for a nice little kick.

      ReplyDelete
    52. I made this soup with some modifications. I added chopped celery and carrots. I sauteed the veggies in olive oil first. Then, I added 4 cups of water and three chicken bouillon cubes. I also added basil, thyme, salt, and pepper. I cooked it at medium high heat until it started boiling. Then, I reduced the heat to medium low and let it simmer for an hour. I added some corn starch to thicken the soup a bit. I cooked it a little bit longer until all the veggies were soft. I did not puree the soup because I like soup a bit chunky.

      ReplyDelete
    53. I made this tonight with the following modifications:
      I made the roux with butter/flour, and I added some rosemary and garlic. SO GOOD!!! I will definitely be adding this to the winter soup rotation!

      ReplyDelete
    54. A dash of nutmeg was magic. It completed it...so if you taste it and feel like something in missing, it's NUTMEG!

      ReplyDelete
    55. Oh, boy! This is good! I browned the onions in a teeny bit of olive oil while I was cutting up the cauliflower, but otherwise just kept to the recipe. So simple, yet so good. Thanks a million, Gina.

      ReplyDelete
    56. Fantastic!!! I did add some carrots and celery (still with only 4 cups of water). So easy and quick that I made it for a last minute lunch today. I will be making it again. Thanks!

      ReplyDelete
    57. This is delicious. It was my first attempt at cauliflower soup, and it was marvelous!!! Thank you Gina!!

      ReplyDelete
    58. This soup is delicious! I added parmesan cheese and garlic powder. This is definitely going in my favorite recipes!

      ReplyDelete
    59. I sprinkled Cheddar Shake on top - Yummy and only 2 pts for Cauliflower Cheddar soup!

      ReplyDelete
    60. My husband and I are in week 5 of the 5:2 Intermittent Fast lifestyle and I am so pleased to have found your website. For today's wellness day, we were able to have breakfast, Santa Fe Stuffed Peppers for Lunch -- delicious -- and some of this soup for supper and still end up well under the 500 calories. Thank you. Thank you.

      ReplyDelete
    61. I strained the cauliflower and onions and puréed them in a food processor, added them to a new pot and then added back in the water/broth they cooked in to ensure I got the right texture. I also added a tablespoon of Smart Balance butter. I thought the consistency was perfect - very thick and creamy without milk or flour. To bump up the flavor, I think I'll add celery and maybe a little carrot next time. Otherwise I think this recipe is about as easy, tasty and low cal as it gets!

      ReplyDelete
    62. This is so delicious and such a filling soup, thanks for the recipe!! I'm making it for the second time today and I roasted the cauliflower, onion and some garlic before adding it to the broth to simmer. It smells delicious!

      ReplyDelete
    63. Great recipe, thank you for sharing it Gina. I love how creamy it is.

      ReplyDelete
    64. I added a clove of garlic and left a cup and a half of cauliflower in chunks for texture, sprinkled each serving with reduced fat cheddar cheese and voila delicious, thanks for the recipe. DOQ

      ReplyDelete

    If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

    Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.