Cream of Cauliflower Soup

Cream of Cauliflower Soup

Wild Rose Team

Serves 4 – 6

This creamy and comforting soup blends tender cauliflower with savoury herbs and a touch of lemon for brightness. Enhanced with mashed tofu for a protein boost, it’s a nourishing option for a cozy meal. Chopped cooked cauliflower florets and toasted sunflower seeds can be added as a garnish just before service.

Ingredients

  • 1 onion, chopped
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 3 cups cauliflower, diced
  • 2 tsp oregano
  • 6 cups vegetable stock
  • 2 cups almond or rice milk
  • 1 cup firm tofu, mashed
  • ¼ cup green onions, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp lemon juice
  • Pinch cayenne pepper
  • Salt and pepper to taste

Steps

1. Sauté onions over medium heat for 5 minutes or until they start to brown.
2. Add garlic, cauliflower, oregano, and stock, bring to boil, reduce heat, cover and simmer for 30 minutes.
3. Transfer soup to food processor, add almond milk and tofu. Puree until smooth.
4. Return to pot on stove and heat to just below boiling point.
5. Add green onions, parsley and lemon juice.
6. Adjust seasoning and serve.
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