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Cauliflower Soup

Calories - 128.5
Cholesterol -10 mg.
Sodium - 139 mg.
Total Carbs- 17.1 g.
Protein - 4 g.
Fiber -5.2 g.

Ingredients: (servings for 6)

• 1 medium head cauliflower, broken into florets
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• ½ cup parsley, chopped
• 2 tbsp. oil (canola, olive)
• ½-1 tsp. seasoning & soup mix (Vegetable no MSG added, or other soup seasonings)
• ¼ tsp. black pepper
• 1 tbsp. flour
• ¼ cup egg noodle flakes (dry, available at the Kosher food sections)
• Enough water to cover (about 6 cups)

Optional: add ¼ cup chopped celery root, mushroom, small tomato cut in half, small yellow chili pepper and dash paprika powder for color.


1. Heat the oil in a soup pot over medium heat. Add the florets, carrots, and the celery root (optional).
2. Sauté about 2-3 minutes, stirring occasionally. Sprinkle the flour over the vegetables and stir a couple of times. Add water, celery stalks and soup seasoning, black pepper.(Tomato, yellow chili pepper and paprika powder optional).
3. Cook, until the florets are almost cooked (about 15-20 minutes).
4. Then add the egg noodle flakes and cook until the noodles turn soft. Turn of the heat and sprinkle the soup with chopped parsley. Stir once and serve.

Health benefits of cauliflower:

Cauliflower is a cruciferous vegetable high in cancer-fighting anti-oxidants. It contains compounds that fight inflammation and support your cardiovascular system. Cauliflower is a great source of fiber, which is essential for optimal digestion and detoxification.

Csilla Molnar

Nutrition Counselor

Categories: Healthy Living

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