Cauliflower Soup: Mmm Mmm Satisfying

Super-tasty and soul-satisfying cauliflower soup. Yep, I just love the rich and creamy consistency. You would almost think that cream was in the recipe!

Cauliflower Soup in a square bowl topped with parsley

Got pent-up frustration? Take it out on the cauliflower as you chop away!

However, if you are using your dehydrated cauliflower, you'll remain calm, cool, and collected!

Ingredients for Cauliflower Soup

Rich, Thick, Smooth, and Satisfying!

As noted below in the "how to" area coming up, please remember to rinse your millet and quinoa before adding it to the mix (especially the quinoa because it has a really bitter taste if you don't rinse it first).

NOTE: If you wish to make this delicious soup from fresh cauliflower, you can use the entire head of it. Yes, it will just about fill up the whole pan, but it does 'cook down'! Sprinkle on some chopped parsley for a nice garnish touch!

If you prefer your soup a little thinner, at the end of cooking add half a cup of vegetable stock. But as I mentioned at the top of the page, I just love how thick and creamy this cauliflower soup is!

Also, at the bottom of this page is more information on the goodness of adding millet and quinoa to your diet.

How to Make Cauliflower Soup the Easy Way!

  1. Use the freshly boiled water to rehydrate the dehydrated items above.
  2. When they are sufficiently plump, put the veggies into a heavy saucepan (with the optional millet and quinoa—RINSE the millet and quinoa first in a fine-sieve in the sink to get rid of the bitter taste).
  3. Add the chopped parsley, vegetable stock, and cumin, and cook for 15-20 minutes, until the cauliflower is fully cooked/soft.
  4. Use a blender to mix in small batches... allow air to escape from the little hole in the lid so that the heat doesn't cause any explosive problems! Just have your hand over that top little hole to catch any runaway splashes.
  5. Blend until smooth, about 45 - 60 seconds. Serve with an added sprig of parsley for garnish!

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

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Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Cauliflower, Celery, Onion, and Garlic

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

  • 3/4 to a whole head of cauliflower - remove outer leaves and break down into florets - wash if needed
  • 1/4 large onion, peeled and diced
  • 1 celery stalk, sliced
  • 2 slices fresh elephant garlic, or 1 small clove of "regular sized" garlic
White, purple, and yellow cauliflower heads

Why ARE There Different Colored Cauliflowers?

The color of the vegetable is determined by the presence of certain pigments in the plant. For example, anthocyanins are responsible for the blue and purple coloration in purple cauliflower. These pigments are also found in other blue and purple fruits and vegetables, such as blueberries and eggplant.

Carotenoids are responsible for the orange coloration in cauliflower. These pigments are also found in other orange fruits and vegetables, such as carrots and sweet potatoes.

The white color of cauliflower is due to the absence of these pigments!

How to Grow Cauliflower

Here are some tips on how best to grow cauliflower:

  • Choose early-maturing cauliflower varieties best suited for your climate. Popular varieties include Snow Crown, Candid Charm, Graffiti, and White Sails.
  • Start seeds indoors 6-8 weeks before the last spring frost. Place the seedlings outdoors a week or two after the last frost when they have 3-4 true leaves.
  • Cauliflower needs full sun (at least 6 hours per day) and nutrient-rich, well-draining soil with a pH between 6.0 - 7.5. Amend soil with compost or fertilizer before planting.
  • Space plants 18-24 inches apart in rows 2-3 feet apart. Plant seedlings at the same depth that they grew in - inside their starter pots.
  • Water cauliflower regularly, about 1-2 inches per week. Drought stress will cause heads to be small and taste bitter.
  • When heads start forming, tie their outer leaves over the head to protect it from sunlight which can cause discoloration.
  • Side dress with nitrogen-rich fertilizer when heads start developing to promote growth.
  • Harvest cauliflower when the heads reach full size and are compact. Cut the head along with a few attached leaves.
  • Cauliflower is cold hardy but matures best with temperatures between 60-70°F. Time plantings for maturity during cooler fall weather.

With proper sowing, spacing, sunlight, and irrigation, home gardeners can grow cauliflower.

The best cauliflower-growing regions in the US:

  • California
  • Arizona
  • Oregon
  • New York
  • Washington
  • Texas

Cauliflower thrives in cooler temperatures, ranging between 60-70°F, and requires consistent moisture. Early fall planting for winter maturation is ideal in most parts of the country.

🍍 🍎 🥦 🥔  🍒 🧄

20 Taste-Tested EASY Recipes - eBook or paperback

actually, there are 26 recipes!

The recipes also include the
food ingredient amounts to use
when you have fresh food on hand!

Here's How to Make EASY
MEALS with Dried Food

Recipe Book

🍕 Pizza!      🥧  Shepherd's Pie!
🥘  Beef Stew!

plus Cauliflower Soup and
Cauliflower Mash, along
with crazy Carrot Soup!

Carrot Cake and
Cranberry Pineapple Pie!
and more...

🍍 🍎 🥦 🥔  🍒 🧄

Here's How to Make EASY
MEALS with Dried Food

Recipe Book

20 Taste-Tested EASY Recipes - eBook or paperback

actually, there are 26 recipes!

🍕 Pizza!
🥧  Shepherd's Pie!
🥘  Beef Stew!

plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:

Carrot Cake and Cranberry Pineapple Pie and more...

The recipes also include the food ingredient amounts to use when you have fresh food on hand!

Is Millet Good For You?

Millet is a very healthy gluten-free grain with several benefits:

  • Highly nutritious - Millet is high in protein, fiber, antioxidants, magnesium, phosphorous, and other minerals. It contains no gluten.
  • Digestible - Since millet is alkalizing, non-acidic, and easy to digest, it is considered one of the least allergenic and most digestible grains out there. This makes it gentle on the stomach.
  • Prebiotic benefits - The non-digestible carbohydrates in millet serve as food for good gut bacteria which promotes overall gut health.
  • Gluten-free - For those with Celiac disease or gluten intolerance, millet provides a nutritious gluten-free alternative to wheat and other grains.

Is Quinoa Good For You?

Quinoa is very good for you due to its exceptional nutritional profile:

  • Complete protein - Quinoa contains all NINE essential amino acids making it a complete protein. This is rare among grains. The protein content is also relatively high at around 4 grams per 1/4 cup uncooked.
  • High fiber - Quinoa contains 5 grams of fiber per 1/4 cup. The fiber helps regulate digestion and promotes feelings of fullness.
  • Complex carbohydrates - Quinoa is mainly composed of slow-digesting complex carbs rather than fast-digesting carbs. This gives you steady energy.
  • High iron - Quinoa contains much more iron than other grains. This helps transport oxygen around the body and helps prevent anemia.
  • Rich antioxidants - Quinoa is very high in antioxidants including quercetin, kaempferol, and ferulic acid which are said to help eliminate free radicals and reduce inflammation.
  • Low glycemic index - The glycemic index of quinoa is around 53, meaning it won't cause big spikes in blood sugar levels. This is important if you're a diabetic.
  • Gluten-free - Quinoa is naturally gluten-free, providing a grain option if you have Celiac disease or gluten intolerance.
  • Versatile - Quinoa has a mild, nutty flavor that works well in both sweet and savory dishes - from breakfast to dinner.

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!