This week, on Jazzy Vegetarian Radio, our recipe of the week is a fan favorite. Fresh Cauliflower Soup, is the perfect way to serve cauliflower all winter long! This fabulous potage is featured on the show, and you will find the recipe below, in this blog. Listen to the show here.
Yes, we give cauliflower R-E-S-P-E-C-T this week on Jazzy Vegetarian Radio! My Fresh Cauliflower Soup is creamy, smooth and so satisfying. This hearty recipe makes a delicious way to serve this nutritious, cruciferous wonder!
Happy “soup-time,” everyone!
Fresh Cauliflower Soup
Makes 4 servings
1 medium head cauliflower, cut into florets
1 cup vegetable broth, plus more as needed
1/4 cup plus 2 tablespoons unsweetened almond milk (or your preferred nondairy milk), plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
Freshly ground black pepper
Steam the cauliflower florets for about 20 minutes until tender. Put the florets, vegetable broth, almond milk, ground cumin, sea salt, and pepper in a blender and process until smooth. Add more broth or nondairy milk to achieve the desired consistency. (See notes) Pour into a medium-sized saucepan, cover and cook over medium heat for 6 to 10 minutes, stirring often, until heated through. Serve piping hot.
NOTE: After the soup is blended it may be cooled thoroughly, packed in a tightly sealed container, and stored in the refrigerator for up to 24 hours. To serve, pour into a medium-sized saucepan, cover, and simmer over medium-low heat for 15 minutes, stirring often, until heated through.
NOTE: After refrigeration, you may need to add more liquid, if the soup becomes too thick as it chills. Simply add a bit more broth or nondairy milk, before re-heating.