Soup for Spring: Cauliflower Soup

I  enjoy eating soup all year long, but since the weather is finally warming up like to have a lighter soup to compliment the foods I eat in the spring and the weather.  This soup will add a nice course to a meal without adding calories and fat (I know I will be glad I made and ate this when pictures in shorts, swimsuits and sundresses turn up in the next few months). I created this recipe one night after work based on the foods I had on hand and was quite impressed with the result. It gave the feel and taste of a cream of broccoli soup, which is always a favorite.

Cauliflower Soup with Broccoli and Spinach


Nutrition: 25 calories; 0.1 gram of fat; 3.8 grams of carbohydrates
  • 1 head of cauliflower
  • 3 cups broccoli (can be frozen)
  • 1 medium yellow onion
  • 6 cups water
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • 4 cups fresh spinach
  • 2 teaspoons Better-Than-Bullion
  • salt and pepper to taste

1. Chop cauliflower. Add cauliflower, Better-Than-Bullion, oregano, garlic, onion, and salt and pepper to medium pot and boil for about 20 minutes.

2. Puree all ingredients in pot with hand immersion blender.

3. Chop broccoli and chiffonade spinach, then add to pot and cook over medium heat for 40-60 minutes.

You could very easily substitute or add extra vegetables or even chicken to this soup. I contemplated adding chopped carrots initially, but decided to keep it a little more simple the first time.

Hope you enjoy this spring soup! And for an extra treat, here’s a picture of the girls recently when we were enjoying the sunshine on the roof:

Adorable huh!?!

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