Creamy Cauliflower Soup
I’ve been cooking a lot lately, and after a holiday of heavy meals, I challenged myself to prepare some lighter, vegan dishes.
This cauliflower soup is always a winner; it’s easy to make, creamy, and delicious.
I had a friend over who prefers a little texture in his soup, so I sprinkled fresh frozen peas on top. It turned out to be a great idea and a healthy way to add a little bit of bite to a creamy dish.
Use organic coconut milk, please.
This makes a wonderful lunch or light supper.
Ingredients
1 head cauliflower roughly chopped
1 cup diced sweet onion
2 cups vegetable broth
1 cup coconut milk
1 tablespoon olive oil
1 quarter cup organic frozen peas, if desired as garnish
Sea salt and ground black pepper to taste
Preparation
1. Heat the olive oil in a saucepan and add the diced onion, sauté until golden around the edges.
2. Add the cauliflower and the broth to the pot. The broth should just cover the cauliflower.
3. Simmer and cook until cauliflower is very tender, then transfer to a blender or using an immersion blender, blend until creamy. Add back to the original pot, and add coconut milk.
4. Serve immediately with a drizzle of olive oil and about a dozen or more frozen peas. Ground pepper or salt to taste.
Serves 4
