Dairy Free Cream of Cauliflower Soup

Quick, Easy, Delicious Vegan Cream Of Cauliflower Soup Recipe

This quick and easy vegan dairy free cauliflower soup recipe makes a delicious beginning to a vegetarian meal, or a light meal by itself, or with Indian Chapati or artisan bread, hummus, and salad.

If you don't want to make soup stock, use vegan veggie bouillon cubes. But if you have time, making your own soup stock is quick and easy, raises recipes to gourmet status, and impresses people like crazy!

This dairy free cauliflower cream soup has a warm, mild curry flavor. It doesn't need onions & garlic in my opinion but add them if you can't live without them. Sauté onions & garlic gently in a little oil for 10 minutes first to mellow the flavors.

4- 6 Servings Cream of Cauliflower Soup:

Ingredients:

• 1 medium head cauliflower
• 4 cups vegetable soup stock (recipe below) OR 4 c. water + 2 veggie bouillon cubes
• One half tsp powdered or crushed dried rosemary
• 1 tsp dried powdered or crushed dried thyme
• 3 Tbsp olive oil
• Optional: 1 - 2 cloves garlic, crushed
• Optional: 1/4 cup diced yellow onion
• 3 Tbsp flour
• 1/4 tsp turmeric
• 1/4 tsp gr. cumin
• 1 tsp gr coriander
• 1/2 tsp gr ginger
• 2 - 3 cups unsweetened fortified rice milk or almond milk
• Up to 1 tsp salt
• Fresh ground black pepper
• 1/4 cup minced fresh parsley

Directions:

1. Remove leaves, and chop cauliflower into large (2 inch) pieces
2. Add cauliflower to stock and bring to a boil. Reduce heat, cover and simmer until tender
3. Optional onion &; garlic: peel and crush garlic cloves, dice onion. Sauté on medium heat in 1 Tbsp olive oil for 10 minutes. Add to pot
4. Blend soup (in 2 batches) OR put solids through a foodmill, or mash and strain. Puree until smooth. Set aside
5. White sauce: Heat the olive oil in the soup pan. Add the flour and spices, and cook on low for ten minutes or until it browns slightly and starts to bubble
6. Stir in rice milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk. This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a seive
7. Stir in cauliflower puree and fresh parsley. Add more non-dairy milk if the soup seems too thick. Adjust salt if needed, and fresh ground pepper in to taste
8. Heat gently (don't boil). Serve immediately

Vegetarian Soup Stock Recipe:

• Note: This stock recipe can be made on the stovetop in 1 -2 hrs, or simmered all day in the crockpot
• 2 quarts water
• 2 lg carrots
• 2 stalks celery
• 2 slices fresh ginger
• Handful parsley, with stems
• Potato peelings if you have them
• 1 tsp coriander seeds
• 2 bay leaves
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried marjoram leaves
• 1/4 tsp dried rosemary leaves
• 6 dried peppercorns
• Optional: 2 inch piece dried kombu seaweed
• Optional: handful scallion tops or chives
• Optional: 2 whole garlic cloves
• NO SALT

Soup Stock Directions:

1. The carrot and celery are essential, but any other ingredients you don't have, no worries, just leave them out
2. Coarsely chop the carrots and celery, and combine all ingredients in a large crockpot
3. Cover and cook on low for 8 - 10 hours in the crockpot, or for 1 - 2 hours on the stovetop
4. Strain through a large seive and store in quart or pint containers in the fridge or freezer