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Dairy-Free Creamy Cauliflower Soup

Creamy cauliflower soup

You’ll have a hard time believing this soup is so low in calories and fat, and totally dairy free.

Recipe by Dr. Michelle Braude aka The Food Effect Doctor.

Variation: stir through a tsp. of ground turmeric and a sprinkling of curry powder for a delicious twist on this recipe!

Dairy-Free Creamy Cauliflower Soup

Ingredients

1 tbsp olive oil

900 g frozen cauliflower

1 large onion, peeled and chopped

2 garlic cloves, peeled and crushed

1.5litres of vegetable stock (made from MSG-free vegan stock powder)

1 cup unsweetened almond / cashew milk

1 tsp sea salt

Freshly ground black pepper, to taste

Truffle oil, to drizzle

To garnish

Pumpkin seeds or za’atar (optional)

Instructions

1

Heat the oil in a large saucepan and cook the onions and garlic until translucent.

2

Add the cauliflower and saute for several minutes until cauliflower softens. 

3

Pour stock over and simmer until the cauliflower is soft (around 30-40 minutes)

4

Blend with a hand-held blender. 

5

Season with black pepper to taste and stir the almond/cashew milk through.

6

Re-heat until just warm.

7

Ladle into bowls and drizzle with truffle oil. Garnish with pumpkin seeds or za’atar to serve.

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