by A to Z for Moms Like Me

We had purchased a head of cauliflower to try a recipe we saw on facebook, but there it sat in our fridge for weeks. Last night we decided to do something different with it, and since it’s been raining here it’s definitely soup weather! So after watching a few youtube videos on some different types of cauliflower soup for inspiration I threw this one together. And it just so happened that ALL my family liked it!! I was expecting some of the kids to turn their nose up at it, but everyone enjoyed it. It’s a great vegetarian meal too!



Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cube of butter
  • 1 head of cauliflower
  • 2 bags of frozen sliced carrots
  • 2 stalks of celery- chopped
  • 1 yellow onion
  • 3 T minced garlic
  • 3 T cornstarch
  • 2 c chicken broth
  • 4 c milk
  • Italian Seasoning
  • Red Robin Seasoning


In a large pot melt your butter.  Once it's melted add the chopped cauliflower, carrots, onion, celery and garlic.  Stir and cook until the cauliflower starts to get soft.  Add the cornstarch and mix well.  Once the corn starch is mixed in add the chicken stock (or you can use vegetable stock- I just did water and chicken bullion) and milk.  Add seasonings to taste.  I used Italian seasoning & Red Robin seasonings, the soup was a little on the spicy side from the RR seasoning so I may leave that out next time and use seasoned salt instead. Cook until it starts to thicken.

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