Other Electric Products Recipes

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)

*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.

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.

PRINT: