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Cauliflower Soup

Featured in the Honolulu Star-Advertiser on February 22, 2012.



Cauliflower Soup

  • 2 tablespoons olive oil
  • 2 medium onions, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1 large head cauliflower (about 2 cups), chopped
  • 1 cup kale, chopped
  • 2 cups water
  • 2 1/2 cups vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons fresh thyme, chopped


Heat olive oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until onions are very soft, about 3 minutes. Add garlic, cauliflower and kale and cook for 3 to 5 minutes until soft, stirring constantly. Add the water and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes. Set the pot aside and let the soup cool for 10-15 minutes. In small batches, whirl soup in a blender until very smooth, at least 3 minutes per batch. Stir together all the blended soup and season to taste with salt and pepper. Ladle soup into bowls; garnish with fresh thyme. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
150 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 650 mg sodium, 20 g carbohydrate, 5 g fiber, 8 g sugar, 4 g protein


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