Savor the Flavors of a Quick and Tasty Cauliflower Soup. A Delightful Blend of Cauliflower, Carrots, and Zucchini in Every Spoonful.

Cauliflower Soup Recipe: Quick and Tasty


  • 1 piece of cauliflower (approximate weight: 1,3 kg – 2,8 lb)
  • 2 carrots (200 g – 7 oz)
  • 1 onion (100 g – 3,5 oz)
  • 1 zucchini (150 g – 5,3 oz)
  • 200 ml tomato juice (6,7 oz)
  • 2 tbsp tomato paste
  • 2 eggs
  • 2 tbsp vegetable oil
  • 4 tbsp lemon juice
  • lovage (or celery leaves)
  • parsley


  1. Peel, wash and finely dice the onion.
  2. In a large pot, saute the onion in 2 tbsp of vegetable oil.
  3. Wash and unwrap the cauliflower in small bouquets.
  4. Add the cauliflower over the sauteed onions and let it cook together for 5 minutes on low heat.
  5. Peel, wash, and finely chop the zucchini and carrots and add them over the cauliflower.
  6. Add 200 ml of tomato juice and 2 tbsp of tomato paste and let the base cook for 5 minutes.
  7. Complete with 2 liters and a half of water (0,66 gall) and let the soup boil for 20 minutes.
  8. Add 4 tbsp of lemon juice, and 1 tbsp of salt, and let the soup come to a boil.
  9. Turn off the stove, add 2 beaten eggs, and stir well.
  10. Season with finely chopped parsley and lovage.
  11. Let the soup rest with the lid on for 10 minutes before serving.


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

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