Creamy Cauliflower Soup

By lkalemba

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 cup vegetable broth, plus more as needed
• 1/4 cup plus 2 tablespoons unsweetened almond milk, plus more as needed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• Freshly ground pepper

Details

Servings 4
Adapted from jazzyvegetarian.com

Preparation

Step 1

Steam the cauliflower florets for about 20 minutes until tender. Put the florets, vegetable broth, almond milk, ground cumin, sea salt, and pepper in a blender and process until smooth. Add more broth or nondairy milk to achieve the desired consistency. Pour into a medium saucepan, cover and cook over medium heat for about 10 minutes, stirring often, until heated through. Serve piping hot.

NOTE: After the soup is blended it may be cooled thoroughly, packed in a tightly sealed container, and stored in the refrigerator for up to 24 hours. To serve, pour into a medium saucepan, cover, and simmer over medium-low heat for about 20 minutes, stirring often, until heated through.