Pot O' Gold " Cauliflower, Chicken and Rice Soup "

Total Time
10 mins
30 mins

This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Low Fat Roasted Golden Cauliflower (golden in color) also the potatoes add the golden color along with the turmeric.

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  1. In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
  2. Blend in blender or hand immersion blender.
  3. Add chicken and rice to heat.
  4. Season to taste with salt a pepper. Garnish with scallions.
  5. For vegan omit the chicken.
Most Helpful

5 5

My whole family loved this soup! I didn't have any curry so I faked it using fennel, cinnamon, garlic, and turmeric but it still turned out delicious. To add more flavor, we actually used leftover chicken quarters that we had grilled. It added a nice smokey flavor. Even the picky 3 year old asked for seconds!

3 5

I just thought this ended up very bland. I made it omitting the chicken, and using the specified roasted cauliflower recipe, I sauteed half the onion and added it closer to the end but that was the only change. In the end I threw in 2 cups of peas, a heap of salt and pepper, a little poultry seasoning, and onion powder. It was all right, but not a make again for us.

I loved this soup, although I always make changes...I added a little frozen spinache...skipped the rice and believe it or not I added grated mango...just a bit! I loved it!