The Jazzy Vegetarian, Laura Theodore - Vegan Creamy Cauliflower Soup

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds creaminess while soy milk is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

Cut the cauliflower into bite-sized florets.

Steam the cauliflower for about 20 to 25 minutes until soft.

In a blender, add 3/4 cup of vegetable broth.

Pour in 1/4 cup of unsweetened almond milk.

Add 1/2 teaspoon of cumin and 1/4 teaspoon of sea salt.

Add freshly ground pepper to taste.

Spoon the steamed cauliflower into the blender, leaving air space for steam to escape.

Start blending on low speed to incorporate the ingredients.

Check the consistency and add more vegetable broth or almond milk as needed.

Once blended to the desired consistency, transfer the soup to a soup pan.

If desired, chill the soup in a tightly covered container for up to 24 hours before serving.

Warm the soup before serving, garnished with fresh parsley and smoked paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary