Hi,
this weekend I made a cauliflower soup. Cauliflower is actually a great vegetable that is really underestimated. Most of the people do it unjustice by overcooking it and get the classic pungent aroma of overcooked cauliflower. That is the reason my husband doesn’t like it. So when my sister in law and me decided to make cauliflower soup for our weekly soup gathering he was more then sceptical. Even as I ladled the soup into his plate he was making faces. Then he tried it. And was delighted. We converted him to cauliflower 😀 😀 . Now this cauliflower soup is not vegan. It uses milk to cook the cauliflower and cooking cream to give it a bit more creamy consistency. So you would have to substitute those ingredients to make if fully vegan.

Cauliflower soup recipe

Needed:
1 cauliflower
2 cups milk
1/2 cup cooking cream
salt,pepper,cayenne pepper to taste
parsley leaves for garnish (optional)

First clean your cauliflower. Cut out the stem and break the cauliflower to florets. Put florets in container with enough water to cover them all. Do not throw the stem away. We’re going to use it in our soup. Cut the bottom of the stem and then peel it so it nice and white. Put it into the container with florets. Leave it to soak for 10 minutes. Then take them out and run them under flowing water, so if a bug got stuck it will be removed.

Fill large enough pot with water and milk. Boil it and add salt. When it’s boiling add the florets and the stem that you cut to smaller chunks. Boil for about 5 minutes then turn the heat off. Leave it for 5 minutes and prepare the blender. You won’t use the whole of the liquid for cauliflower soup but don’t throw it out. Ladle the florets to the blender. Add cooking cream and blend till smooth. Transfer to the serving pot. If it’s too thick add the cooking liquid one ladle at time until desired consistency. Adjust the seasoning with salt, pepper and cayenne. Sprinkle with minced parsley leaves. And enjoy!