Creamed Cauliflower Summer Soup

Creamed Cauliflower Summer Soup

A simple and delicious soup to be prepared in advance and served cold.

4 servings
Preparation 5 min
Cooking 25 min

Standing 2 h

80 calories per serving 


4 cups cauliflower, cut into florets   650 g
2 3/4 cups chicken broth   700 mL
1/3 cup cream 15%   85 mL
4 tbsp chives, fresh, chopped   12 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the cauliflower: cut it into large florets and boil it 10 min, at which point the cauliflower will be three-quarter cooked, i.e. firmer than al dente.
  2. Drain it and put it back into the pot. Pour the warm broth over the cauliflower (just enough to cover it). Simmer 8-10 min, until the cauliflower is soft. Season with salt and pepper to taste.
  3. Purée the soup in a blender or food processor until smooth. Transfer the soup to a container, cover and chill thoroughly, at least 2 h before serving.
  4. When ready to serve, pour in the cream, adjust the seasoning, then add the minced chives. Ladle into bowls and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)


% DV*

* DV = Daily Value




3.5 g

5 %

Saturated 2 g
+ Trans 0 g

10 %


10 mg


490 mg

20 %


10 g

3 %


3 g

11 %


4 g


4 g

Vitamin A

4 %

Vitamin C

120 %


6 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Calcium, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Good source of :
Pantothenic Acid, Potassium, Vitamin B6
Excellent source of :
Folacin, Vitamin C, Vitamin K

More info

This recipe is in the following categories: Vegetables | Soups | Diabetes-friendly | Halal

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