Cauliflower Soup with Rosemary


(Makes Six to Eight Servings)

Untitled Document


Olive oil 4 tablespoons
Onions, chopped coarsely 6 ounces
Garlic, minced finely 2 tablespoons
Cauliflower florets 2 pounds
Potatoes, peeled, roughly chopped 12 ounces
Vegetable stock or water 6 cups
Cream 1 cup
Fresh rosemary, chopped finely 1 1/2 tablespoons
Salt 1 1/2 teaspoons
White pepper 1/4 teaspoon

Cooking Instructions

  1. In a pot, over medium-low heat, warm the olive oil
  2. Add the onions, garlic, and cauliflower and cook until slightly soft
  3. Add the potatoes, stock or water and simmer for 30 minutes or until soft
  4. Add cream to pot and puree
  5. Add rosemary, salt, and pepper

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