Cauliflower and Cheddar Cheese Soup

This hot soup from Kripalu’s  Cookbook makes a wonderful summer soup on these cooler nights – it would also make a wonderful soup in the fall and it so good for you!  It only takes about 30 minutes to make.

Serves 6 based on Kripalu [I get 8 servings]


  • 1 T. Butter
  • 1 c. chopped onions
  • 3 c. coarsely chopped cauliflower, reserving 1 c. of the small florets from 1 medium cauliflower
  • 1 1/2 c. cubed potatoes
  • 3/4 c. water
  • 1/2 T. salt
  • 3/4 c. milk
  • 1 1/2 c. shredded cheddar cheese
  • 1/4 t. dried dill or 1 t. chopped fresh dill
  • 1/2 t. ground mustard
  • 1/8 t. white pepper
  • Pinch black pepper
  • Pinch of ground nutmeg


  1. In a large pot, melt the butter and saute the onions for 3-5 minutes or until translucent.
  2. Add the chopped cauliflower (minus the 1 c. small florets), potatoes, water, and salt and bring to a boil. Boil for 10 minutes, or until the potatoes are tender.
  3. Remove from heat. Puree the mixture with the milk until smooth and creamy.
  4. Place the pot back on the burner. Add the cheese. Stir in the spices. Add the cauliflower florets and simmer for 5-10 minutes, or until the florets are tender. Serve immediately.