This soup has so much to offer—good nutrition, delicious taste and soothing warmth. Roasting the cauliflower adds rich flavor, while the potatoes thicken the soup without using cream. This soup is ideal for patients with cancer that may be experiencing mouth soreness, mouth pain or difficulty chewing or swallowing. Enjoy a big bowl of this soup for dinner or pair a smaller cup with a light sandwich or salad for lunch.
- 1 head cauliflower, chopped
- 3 Tbsp. olive oil, divided
- Pinch of salt and pepper
- 12/ medium onion, chopped
- 2 medium potatoes, peeled and chopped
- 2 cups chicken broth*
- 1/4 tsp. salt
- 1/4 tsp. dried thyme
- 2 cups milk (or plain nondairy milk of choice)
- 1/4 cup Parmesan cheese
- Fresh parsley, chopped
- Heat oven to 425 degrees F.
- Spread cauliflower on baking sheet. Drizzle with 2 Tbsp. olive oil and salt and pepper. Roast for 20 minutes. Set aside.
- While cauliflower is roasting, heat remaining 1 Tbsp. olive oil over medium heat in large sauce pan. Add onion and cook until translucent, around 6 minutes.
- Add potatoes, chicken broth, salt and thyme. Bring to a boil and then simmer until potatoes are cooked, 10-15 minutes.
- Add cauliflower and milk, return to a boil.
- Purée with immersion blender or stand blender until mixture reaches desired consistency.
- Top with parsley and Parmesan cheese.
*Regular or low sodium chicken broth may be used.
Recipe in partnership with Cancer Support Community.
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