I have adapted this recipe in varying ways and the taste never seems to suffer.


  • 2 cups chicken broth
  • 1 cup water
  • 2 cups coarsely chopped cauliflower
  • 1 small yellow onion
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 3 tablespoons sour cream


Bring broth and water to boil in large saucepan. Add cauliflower and onion. Cover and simmer until vegetables are tender, 15 to 20 minutes. Puree 2 cups mixture in processor or blender with marjoram, cumin cayenne pepper, and salt until smooth. Transfer to bowl. Puree remaining soup in batches. Return to saucepan. Blend in sour cream. Stir over low heat until warmed through. Serve immediately.

Serves 4 to 6.

This recipe has great potential for lowfat eaters. To boost the calcium, I bring the broth to boil and then add 1 cup milk in place of the water and simmer the cauliflower in the broth-milk mixture. Most often, I leave out the sour cream because it's an ingredient I seldom have on hand and I don't seem to miss it in this soup. For a guest,I once replaced the sour cream with 1 to 2 tablespoons of leftover creme fraiche I found in my refrigerator. She found it so tasty that now she makes it for her husband and guests. The one thing I never change is the blend of spices; I love the balance as it is.

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Submitted 6/13/05.
Source: Bon Appetit--Too Busy To Cook?
Submitted By: JJS
Creamy Cauliflower Soup