Cauliflower is the perfect vegetable to consume, for people trying to lose weight, as it contains a very low level of saturated fat, and has all the essential vitamins and nutrients. It has a high amount of fiber which is definitely a plus point for our digestive system. It possesses anti-inflammatory properties and acts as an antioxidant. It also helps in preventing cancer. Now that we know cauliflower is indeed a wholesome vegetable, let's take a look at the soup recipes. Onion And Garlic Cauliflower Soup Ingredients

• 2 medium-sized onions, finely chopped
• 1 medium-sized cauliflower
• 2 cups water
• 1 leveled-tablespoon flour
• 1 pinch mace
• 3 teaspoons butter
• Salt and pepper, to taste
• ¼ pint milk
• 1 clove garlic, finely chopped
• 1½ pints vegetable stock
• Fresh parsley

Preparation Take the water in a vessel and boil the cauliflower in it for a few minutes. Take it off the heat and let it cool. Drain the water and chop the cauliflower into small chunks. Fry the onions and garlic in the butter in a shallow pan. Add the flour and mix well. Sprinkle the contents with the salt and pepper, stirring on a low flame for at least a minute. Pour the stock into the pan and mix the ingredients. Add the cauliflower and let it cook for 20 minutes. Bring it to a boil and then add the milk. Let it cook on low heat for some time but do not let it simmer, again. Serve hot in soup bowls. Creamy Cauliflower Soup Ingredients

• 8 oz. sour cream (alternative: plain yogurt)
• 2 medium-sized cauliflowers
• 2 cups water
• 3 cups milk
• 2 small onions, chopped
• 3 tablespoons butter
• 3 vegetable bouillon cubes, crushed
• Parmesan cheese and parsley, for garnishing
• 3 tablespoons flour

Preparation Wash the cauliflower thoroughly and boil it in the water for a few minutes. Drain the water and chop the cauliflower into small pieces. In a pan, fry the onions in the butter till they turn tender. Add the flour and the vegetable bouillon cubes; continue to fry for some time. Pour the sour cream and the milk into the mix; whip until the mixture turns thick. Add the cauliflower and mix well. Top it with Parmesan cheese and parsley. Serve hot. Chicken Broth Cauliflower Soup Ingredients

• 10 oz. cauliflower, boiled
• 16 oz. chicken broth
• 2 medium-sized eggs
• 3 tablespoons butter
• 8 oz. whipped cream
• 2 medium-sized onions
• ¼ teaspoon white pepper
• 1 can condensed cream of potato soup

Preparation Whisk the eggs along with the whipped cream, pepper, and the condensed cream of potato soup, in a mixing bowl; keep aside. Chop the onions and cauliflower. In a shallow pan, fry the onions in the butter till they turn tender. Pour the chicken broth into the pan, along with the chopped cauliflower. Cook for a couple of minutes. Transfer the mixture to a blender and make a purée. Combine the purée with the egg mixture in the bowl, pour it back into the pan, and stir, continuously. Cook for a few minutes and serve hot.