Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup. Source: EatingWell Magazine, January/February 2010

EatingWell Test Kitchen



  • Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

  • Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Nutrition Facts

185 calories; 11.2 g total fat; 4.8 g saturated fat; 26 mg cholesterol; 482 mg sodium. 320 mg potassium; 12.8 g carbohydrates; 1.6 g fiber; 6 g sugar; 9.5 g protein; 746 IU vitamin a iu; 29 mg vitamin c; 57 mcg folate; 273 mg calcium; 1 mg iron; 24 mg magnesium;

Reviews (35)

Read More Reviews
36 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1