Home » Healthy Recipes » CAULIFLOWER SOUP



Serves: 4 Prep: 10 mins Cooking: 30 mins


2 tsp olive/canola oil

1x medium white onion, chopped

1 medium head of cauliflower, roughly chopped

3 cups (750mL) salt-reduced chicken stock

¾ cup Carnation Light & Creamy evaporated milk (low-fat evaporated milk)

¼ tsp ground nutmeg

¼ tsp white pepper

Parsley chopped, to garnish



  1. Heat the oil in a large non-stick saucepan over med- high heat. Add the onion and cook until tender (approx. 5 mins). Add the cauliflower and cook, stirring, until heated through (approx 5 mins).
  2. Add the stock and bring to a boil. Reduce the heat to med-low and simmer, uncovered, until the vegetables can be easily mashed (approx. 10 mins).
  3. Take the saucepan off the heat and allow the soup to cool. Transfer to a blender or food processor and puree.
  4. Pour the puree back into the saucepan, and over low heat stir in the evaporated milk, nutmeg and pepper. Heating to serving temperature and serve garnished with fresh parsley.


Author: admin