Cream of Cauliflower Soup

Ingredients:

  • 1 large head of cauliflower
  • 3 T all-purpose flour
  • 3 ¼ cups “chicken” flavor stock
  • ¼ tspn pepper
  • ¼ tspn nutmeg
  • 2 ¼ cups soy milk

Preparation:

1.      Dissolve flour in stock.  Place in large pot.
2.      Add cauliflower, pepper and nutmeg.  Heat over medium heat until cauliflower becomes quite soft.  This will take approximately 30 minutes in a traditional pot, or less than 5 minutes in a pressure cooker
3.      Use an immersion blender to puree the soup.
4.      Add the soy milk and heat thoroughly.

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