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Creamy Cauliflower Soup



Steamed cauliflower harmonized with almond 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



1 medium to large head cauliflower, cut into florets
1 cup vegetable broth, plus more as needed
1/4 cup plus 2 tablespoons unsweetened nondairy milk, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
Freshly ground 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. Pour into a medium saucepan, cover and cook over medium heat for about 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 saucepan, cover, and simmer over medium-low heat for about 20 minutes, stirring often, until heated through.