I have been tweaking this one, it is delicious and flavorful!

2 tbsp olive oil
2 cloves garlic, chopped
1 cup yellow onion, diced
24 oz bag cauliflower florets (I use 2 12-oz steamable bags)
1 1/2 tsp curry powder
2 cups vegetable broth
2/3 cup plain nonfat greek yogurt
1 cup lowfat cottage cheese (or use a total of 2 cups of greek yogurt if you don't use cottage cheese)
1/8 tsp nutmeg, ground
salt
pepper

Saute the garlic and onion in the olive oil until translucent.
Steam the cauliflower florets in the bag until tender.
Put cauliflower into blender, add the broth, onions and garlic, and blend until smooth. Add the seasonings, yogurt and cottage cheese, and blend again. Return to pot and heat through (do not boil as the yogurt will curdle), or heat in microwave. Serve it up and sprinkle some lowfat mozzarella cheese over the top.

This makes up approximately 3 servings of soup: about 2 cups per serving, and about 3 complete zone blocks per serving.

sounds yummy! will give it a try ...

alexy

I really like that this is an "almost no cook" recipe. I made up a few servings the other day in about a 1/2 hour before going to work. I immediately poured the servings into individual containers, then they were ready to grab for lunch this week.

Similar to cauliflower mashed potatoes with vegetables and liquid, added.
(We already add some greek yogurt to our "mashed cauliflower".)
.
Is a 12 oz bag by weight (and not by volume)?
And would you say that a 12 oz bag is about two medium heads?
We buy organic heads of cauliflower and remove the stems, ourselves.
So just trying to gauge.
I will weigh the florets after separating them from the stems.
Just curious.

I found this:
Cauliflower, frozen 16 ounce bag equals 4 cups
So, a frozen 12 ounce bag equals 3.
I large head might be 3 cups.
2 small heads might be 4 cups.
I have two medium heads in the refrigerator,
and I plan on making this - this evening.
I'll post equivalent, if Cran desn't get to it.

1 small head, florets only, weighed 12 oz.
1 large head, florets only, weighed 15.6 oz.
Added 1/4 cup low-fat cheese to blender.
It made 8 cups.
Out of Curry; instead, used 1 tsp ea Cumin & Tumeric & 1/8 tsp ground Cloves.
Used the variation of 2 cups Greek Yogurt.
.
Tastes good.
Being a creamy liquid, will see how long it holds.

thanks, John!

I had a sliver of a moment to post the recipe, glad you got it figured out!

I had this for lunch and it amazingly held me very well... I was skeptical about how it would work for me, but pleasantly surprised.
I also did one similar to this, but using a cauliflower/broccoli mix. I think it worked even better.

Amazingly, it held me for about 3-1/2 hours,
even then, I was not really hungry, just barely beginning, in time to grab my last 1 block snack.
My wife felt a little more hungry though, but it was still after 3-1/2 hours,
so pleasantly surprised.

hi cranberrycat,

what ws the cauliflower/brocilli mix? I'd like to make that one ...

a

Hi Sarah;
You can do any combination of Cauliflower/Brocoli that you wish.
Equivalent to about 24 oz by weight.
And it does not have to be exact.
.
Because I used 2 heads of local organic cauliflower,
instead of two bags of frozen, I ended up with 27.6 oz coming to 8 cups
(with added cheese in blender instead of sprinkled on top)..
.
And because both Brocoli and Cauliflower are both cruciferous vegetables,
(along with the Garlic and Onion) it makes sense to go well together.
.
In fact, all cruciferous vegetables have unique nutrition;
but, they all help in cancer prevention and cancer and MS fighting.
In fact, ever since I saw a video by Dr. Terry Wahls (on You Tube) on how she practically cured her stage 4 MS,
by eating a diet of almost all cruciferous vegetables, along with healthy fats and Protein,
I have been incorporating more of them into our meals.
.
Kale was added about 6 months ago, and I recently discovered Bok Choy,
both additional cruciferous vegetables. We add a little of both to our salads
that we have with most dinners.
We also add a slaw mix (Cabbage, another cruciferous vegetable) to our salads as well.
.
I'll bet any combination or all of these cruciferous veggies, steamed, would be good in the soup.

Sarah, I basically used 2 bags of frozen broccoli and cauliflower. I was at the store and was looking for the ones in the steamable bags, and that is what they had, so tried it and liked it a lot.

John, I am pleased that it held your appetite nicely! I was pleasantly surprised that it worked for me, as well.

Very tasty, I have been making it a lot, I think my family is getting tired of it, but it is a hormonal winner for me.

My compliments to the chef, I have always preferred califlower raw, but this soup was easy, very tasty and filling. I wasn't sure about the curry so I used the cumin, tumeric and the nutmeg. Looking forward to trying it with broccoli.

I have a Polish version of the cauliflower soup: totally different to yours and more time to cook is required but you can cook the first bit in the evening and finish it off the next day. Actually gets better one the next day.
The most time consuming part is to make a chicken/vegetable broth: it requires some 1-2 hr of slow cooking but you don't have to stir and can just leave it on the stove on a small heat. I buy a pack of organic chicken drumsticks and thighs (weight ca 500 g). I skin them and cut off fatty parts but it is important to use boned pieces to get a good broth. Put them into a pot of cold water so they get covered and boil on the medium heat for 15 minutes discarding foam as it forms. After it has been boiling for 15 minutes or so add 1 bay leaf and 3 all spice berries. Let it cook further 10min and add 2 carrots, piece of celeriac and green part of leek cut into big chunks. Add some salt, two peppercorns and turn down the heat to very low and let it cook slowly for an hour or so until the veggies are soft. I quite often let it rest overnight and next day I make a proper soup of this. I drain the liquid and leave all the chicken/veggie pieces aside, into another pan and add two small potatoes cut into small cubes and 1 cauliflower head cut into small florets. Bring to boil, I also add more water to it, and cook until all cooked through. Take the veggies and chicken which was put aside, and grate one cooked carrot and a piece of celeriac into the soup and take the meat of chicken, cut into small pieces and put into the soup. Stir and chop a handful of dill and put into your soup. Finish it off with a two spoonfulls of single cream, make sure to add some hot soup to is first so it doesn't curdle.
All that sounds complicated but it really isn't! I use that broth as a base for all my soups made in similar way: with beetroot, with barley, with mixed vegetables, with french beans etc.
Reheated the next day is delicious!
It is not your typical thick soup but a thin and clear.

Thanks for the compliments on the soup, and thanks Bozena for your tips/ideas!

Made this for dinner tonight and it was quite good! I did use fresh steamed organic cauliflower because that's what I had in the fridge.

Made a variation of this, tonight.
I had some chicken broth made and set aside from 3 different frozen, fresh, pastured chickens.
Added one head riced cauliflower, 3 large carrots - chopped in food processor, 3 small diced onions,
2 cloves garlic, 1 Tbl salt, 1 tsp fresh ground pepper, 1 tsp ea Turmeric and Curcumin, and 1/8 tsp cloves.
Added 3 oz cooked chicken per bowl/serving. Delicious.
(Separately ate some additional vegetables, EVOO for a 3 block meal.)

John, that sounds really good, too!