Creamy Cauliflower Soup

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.

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
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