Five simple ingredients are all you need to make this creamy tasting, plant-based, cauliflower soup! It’s ready in about 30-minutes, so it’s a perfect potage to serve for supper, with salad and crusty bread on the side.

Steaming fresh cauliflower florets, then blending them together with cumin, salt, pepper, dairy-free milk and a bit of veggie broth produces a flavorful and hearty soup. Now you can watch me prepare this creative and tasty way to serve cauliflower on YouTube!

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ABOUT THE RECIPE:

Steamed cauliflower harmonized with dairy-free milk and other savory seasonings makes for a Creamy Cauliflower Soup that will prompt your diners to query, “Is there any dairy in this soup?”

Makes 4 servings

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INGREDIENTS:

1 medium to large head cauliflower, cut into florets
1 cup vegetable broth, plus more as needed
1/4 cup plus 2 tablespoons unsweetened dairy-free milk, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash of freshly ground pepper, to taste

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INSTRUCTIONS:

Steam the cauliflower florets for about 20 minutes until tender. Put the florets, vegetable broth, dairy-free milk, ground cumin, salt, and pepper into a blender or food processor and process until smooth. Add more broth or dairy-free milk to achieve the desired consistency. Pour into a medium-sized saucepan, cover and cook over medium-low heat for about 10 minutes, stirring often, until heated through (see note). Serve piping hot.

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NOTE: After the soup is blended it may be thoroughly cooled, packed in a tightly sealed container, and stored in the refrigerator for up to 2 days. To reheat, pour into a medium-sized saucepan. Cover and simmer over medium-low heat for about 20 minutes, stirring often, until heated through, adding more broth or dairy-free milk (if needed) to achieve the desired consistency.

Ingredients

Directions

1

ABOUT THE RECIPE:

Steamed cauliflower harmonized with dairy-free milk and other savory seasonings makes for a Creamy Cauliflower Soup that will prompt your diners to query, “Is there any dairy in this soup?”

Makes 4 servings

2

INGREDIENTS:

1 medium to large head cauliflower, cut into florets
1 cup vegetable broth, plus more as needed
1/4 cup plus 2 tablespoons unsweetened dairy-free milk, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash of freshly ground pepper, to taste

3

INSTRUCTIONS:

Steam the cauliflower florets for about 20 minutes until tender. Put the florets, vegetable broth, dairy-free milk, ground cumin, salt, and pepper into a blender or food processor and process until smooth. Add more broth or dairy-free milk to achieve the desired consistency. Pour into a medium-sized saucepan, cover and cook over medium-low heat for about 10 minutes, stirring often, until heated through (see note). Serve piping hot.

4

NOTE: After the soup is blended it may be thoroughly cooled, packed in a tightly sealed container, and stored in the refrigerator for up to 2 days. To reheat, pour into a medium-sized saucepan. Cover and simmer over medium-low heat for about 20 minutes, stirring often, until heated through, adding more broth or dairy-free milk (if needed) to achieve the desired consistency.

Creamy Cauliflower Soup
Serve this creamy, dairy-free soup to get raves from vegans and omnivores alike! It makes a delicious first course, satisfying lunch, or light supper. Now you can watch me prepare this yummy cauliflower potage on YouTube!
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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