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.
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
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
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.
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
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
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
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.
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.
