print
RECIPESarrowGourmet ProductsarrowCauliflower Soup
Cauliflower Soup
  The sweet and savory taste of this cauliflower soup will nourish and warm you on a cold day. When purchasing cauliflower, look for one with a creamy white color and compacted curd. Replace chicken broth with vegetable stock to make this recipe vegetarian.

Ingredients (serves 4):

  • 1 cauliflower (1 lb. 5oz.)
  • 1 Tbsp. olive oil
  • 1 medium onion, sliced
  • 1-1/2 cups low sodium chicken broth
  • 1 cup soy milk or rice milk
  • 1/3 tsp. salt
  • White pepper to taste

Garnish:

  • Crushed roasted pistachio nuts
  • Shaved roasted cauliflower (optional)
1

Cut cauliflower into small pieces.
2

Heat the inner pan over medium heat. Check its surface temperature by dripping a few drops of water. If they run on the surface, then the pan is ready to cook. Add olive oil, onion and sauté them until onion becomes soft, about 5 minutes. Then add cauliflower and sauté for 5 more minutes.
3

Add chicken broth to the pan and when it reaches a boil, cover and place the inner pan in the insulated container and keep warm for 30 minutes.
4

After 30 minutes, take out the inner pan and place back onto the stove and heat over medium heat. Mash with a masher or a stick blender.
5

Stir soy milk into the pan and when it reaches a boil again, add salt and white pepper to taste.
6

Garnish with crushed roasted pistachios and shaved roasted cauliflower if preferred.