Cream of Cauliflower Soup


  • 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


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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