Yes, you read that right. Adapted from Food52, this cauliflower soup recipe is vegan and as easy as it gets. The pectin in cauliflower is the magical element that makes it creamy when pureed, with no dairy added.
Love cauliflower soups? Here are two more you might enjoy:
1 head cauliflower (about 1 1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
Whole wheat croutons
Directions
Warm the extra virgin olive oil in a Dutch oven or other soup pot. Add the onion and allow it to sweat in the olive oil over low heat for about 15 minutes.
Add cauliflower, salt to taste, and 1/2 cup water. Increase heat to medium-low, cover pot and stew the cauliflower for 15 to 18 minutes, or until tender. Add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Pour back into pot. Let the soup stand for 20 minutes — it will thicken.
Thin the soup with 1/2 cup hot water. Reheat the soup. Top with croutons (whole wheat and homemade if possible), a drizzle of extra virgin olive oil and freshly ground black pepper to taste.
Nutrition Information (per serving)
Includes 1/2 tsp added salt and 3 Tbsp olive oil. Does not include croutons.