Cauliflower Soup | zuppa di cavolfiore

ClaudiaClaudia Palmira

I made this the night I returned from Paris in early December. Rome was cold, and Mauro and I hadn’t seen one another in days. He was surprised this creamy soup contained neither creme nor potatoes. We were so happy to be at the same table again. This creamy, healthy soup was warming and yet light to digest.

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Makes 2 large servings
total time:
30 min

Save this recipe 1
Save this recipe 1
Makes 2 large servings
total time:
30 min


  • 1 teaspoon light vegetable oil
  • 1 small yellow onion sliced in small pieces
  • one head of cauliflower chopped small
  • chicken or vegetable stock
  • pinch of coriander
  • salt and pepper
  • grated parmesan (optional)
  • toasted Italian bread (optional)
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  • 1

    Lightly cover the bottom of a large pan with vegetable oil and heat a bit. Add the onions and sauté for a few minutes until translucent. Toss the cauliflower with onions. Pour chicken stock until cauliflower is fully covered but not deeply submerged. Add spices to taste, cover and cook for at least 20 minutes.

  • 2

    The cauliflower should be quite tender. Remove from stove and pureè with a handmixer or (alternatively) blender. Reheat the purèe a bit.

  • 3

    I served it with freshly toasted Italian bread. Mauro sprinkled parmesan on his soup and swirled it in to melt it. I preferred it plain.

Recipe Notes

Edit note

You can add a whole garlic clove while cooking, but I suggest removing it before pureeing the soup.

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