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Cauliflower Soup

  • Non Veg
  • 30 mins
  • Serves 8
  • Easy



It’s no secret that soup is awesome especially during the chilly, frigid time of the year. It is more so when it is savory, creamy and filled with tender chunks of cauliflower.

This cauliflower soup is a rich, velvety, and oh- so- delicious cheesy. You will love everything about this soup and your taste buds would thank you later for the mouth-watering sensation.  So, don your apron and let’s make some!

Health Benefits

  1. Cauliflower aids in weight loss and in the reduction of cancer risk. Aside the fact that it fights inflammation, preserves your eyesight and improves digestion, it also helps balance hormones. The goodness of cauliflower does not end there as it is rich in vitamins and minerals, and has a role to play in brain development.
  2. Chicken broth reduces joint pain and inflammations. Also, it improves bone growth. Do not forget to store some Cauliflower soup in a water bottle from Vaya to sip through the day.
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How to make Cauliflower Soup

  1. Melt butter in a large pan over medium heat. Add the onions and celery and cook until onion softens.
  2. Add the carrot and cauliflower and stir to combine the pan contents.
  3. Sprinkle with the flour, salt and pepper and cook 1 minute, stirring constantly.
  4. Add chicken broth and pour in milk gradually. Bring to a boil. Reduce the heat, cover and simmer for 12 minutes or until the soup thickens.
  5. Remove from the heat and stir in the cheese.
  6. Add hot pepper sauce and stir.
  7. Season with additional salt and pepper to taste.Serve with crusty bread.


  1. Ancient Egyptians were a big fan of onions. Onions were worshipped in ancient Egypt as it was held that the spherical shape and rings of the onions were a sort of glyph of time without end.


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