Creamy Cauliflower Soup
- Prep Time: 20 minutes
- Cooking Time: 1 1/2 hours
- Serves: 6
There is something about the combination of the cauliflower and the nutty soy milk that results in an incredibly creamy soup without the cream. This soup is really healthy and always a hit.
- Part of Meal: Soup
- Food Type: Parve
- Service Temp: Warm
- Special Diet: Vegetarian
- Kosher Hostess Tip:
Top soup with some crunchy croutons or slivered almonds before serving.
- 2 tablespoon(s) extra virgin olive oil
- 2 medium leeks, washed and sliced
- 1 small onion, small dice
- 2 celery stalks, small dice
- 2 heads of cauliflower, cored and cut into small florets
- 2 cup(s) vegetable broth (you can use 2 cups of water and 4 boullion cubes)
- 1 cup(s) plain, unsweetened soy milk
- kosher salt (depending on your stock, broth or water)
- freshly ground black pepper
- Heat the olive oil in a large stock pot.
- Add the leeks, onions and 1 teaspoon of kosher salt. Saute until translucent (about 20 minutes) but not brown.
- Add the celery, cauliflower and another sprinkle of salt. Saute for 10 minutes.
- Add broth/stock/water to cover. Bring to a boil and then reduce to a simmer. Cook covered for 45 minutes.
- Puree soup with immersion blender or regular blender.
- Add soy milk and additional salt and pepper if needed.