Cream of Cauliflower Soup (Mock Potato Soup, Non-Dairy)

5
(1)
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • No Allergens

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Soup

  1. Heat oil in a six-quart pot on medium heat. Add onion and sauté until translucent, about 10 minutes. Add garlic cloves and sauté for another eight minutes, until golden.

  2. Add cauliflower, zucchini, celery root, water, salt and pepper. Water should cover vegetables generously. Bring to a boil, then reduce heat, cover and simmer for one hour, stirring occasionally.

  3. Blend soup using an immersion blender. If soup is too thick, add a little boiling water; if soup is too thin, simmer uncovered for a few minutes to thicken. Adjust seasoning to taste.

Credits

Recipe by Rochel Weiss from A Taste of Wellness (2013).

  • Chavi Weiss

    Posted by Chaviw |2021-04-20 02:28:53
    0
    0
  • Chavi Weiss

    Really delicious!
    Posted by Chaviw |2021-04-20 02:29:07
    0
    0
 
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  • Chavi Weiss

    Really delicious!
    Posted by Chaviw |2021-04-20 02:29:07
    0
    0
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