Yummy Yammy Cauliflower Soup

Maggie ^O^


We love yams.

We love them baked like a baked potato, grilled, sauteed and in soups. The one way we do not like them is sweetened with sugars and marshmallows.

We also love cauliflower.

I make soup from both of these vegetables and thought perhaps a combo of the 2 would be a winner and it is!

If you like yams and if you like cauliflower you need to try this soup.

And feel free to jazz it up with some smoked meats if you don't like just vegetables.

☆☆☆☆☆ 0 votes
3 generous servings
Stove Top


2 c
chicken broth or stock
1/2 c
diced celery
clove garlic - minced
1/2 tsp
1/2 tsp
celery salt
1/2 tsp
dried basil
1 tsp
smoked paprika ( non smoked will work too)
1 tsp
red pepper flakes
salt and pepper to taste
head cauliflower
2 c
half and half or milk
sour cream
cooked chopped bacon
chopped chives
shredded sharp cheddar cheese
smoked ham or sausage


1Peel and chop yams into 1" cubes.
2Heat chicken broth to boiling and add yams, celery, carrot, onion, garlic and spices and cook over low heat until yams are soft.
Check regularly to be sure the water doesn't boil out .. add more if needed a little at a time.
3Cut cauliflower and steam until it is soft.

I like to steam the cauliflower because it leaves more flavor and it takes about the same time as boiling.
4Once all the vegies are done transfer to a large bowl and begin to cream them down with your immersion blender.
If you do not have an immersion blender you can use a regular blender.
5Slowly add the cream and mix well. Add more if needed until you get the thickness you prefer.

Return to stove and warm through.
6Serve with garnishes of sharp cheddar cheese, sour cream, bacon, chives and croutons.
7Additionally .. you can add chopped smokey ham or smokey sausage to the soup for another level of flavors.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American