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Christian Vegetarian Association Presents:
Take Heart!

Cauliflower Cream of Soup


•1 medium head cauliflower

•4 cups vegetable soup stock (recipe below) OR 4 c. water + 2 veggie bouillon cubes

•One half tsp powdered or crushed dried rosemary

•1 tsp dried powdered or crushed dried thyme

•3 Tbsp olive oil

•Optional: 1 - 2 cloves garlic, crushed

•Optional: 1/4 cup diced yellow onion

•3 Tbsp flour

•1/4 tsp turmeric

•1/4 tsp gr. cumin

•1 tsp gr coriander

•1/2 tsp gr ginger

•2 - 3 cups unsweetened fortified rice milk or almond milk

•Up to 1 tsp salt

•Fresh ground black pepper

•1/4 cup minced fresh parsley


- Remove leaves, and chop cauliflower into large (2 inch) pieces.

- Add cauliflower to stock and bring to a boil. Reduce heat, cover and simmer until tender.

- Optional onion &; garlic: peel and crush garlic cloves, dice onion. Sauté on medium heat in 1 Tbsp olive oil for 10 minutes. Add to pot.

- Blend soup (in 2 batches) OR put solids through a foodmill, or mash and strain. Puree until smooth. Set aside.

- White sauce: Heat the olive oil in the soup pan. Add the flour and spices, and cook on low for ten minutes or until it browns slightly and starts to bubble.

- Stir in rice milk with a whisk, bring to a boil then simmer till thickened, stirring constantly with the whisk. This is important - otherwise your sauce will be lumpy. If that happens, blend it or put it through a sieve.

- Stir in cauliflower puree and fresh parsley. Add more non-dairy milk if the soup seems too thick. Adjust salt if needed, and fresh ground pepper in to taste.

- Heat gently (don't boil). Serve immediately.

Your question and comments are welcome

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