Recipe by Rochel Weiss

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

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 3 tablespoons oil

  • 1 large onion, diced

  • 1 head of garlic (12 to 15 cloves), peeled

  • 1 pound Beleaf Frozen Cauliflower

  • 3 large zucchini, peeled and cut into chunks

  • 1/2 small celery root, peeled and cut into chunks

  • 8 to 10 cups water

  • salt, to taste

  • pepper, to taste

Directions

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).

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

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Faigy Fried
Faigy Fried
11 months ago

does this soup freeze well?

Question
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Avigael Levi
Admin
Reply to  Faigy Fried
11 months ago

Yes! Most soups freeze well 😀

DAN ANDERSEN
DAN ANDERSEN
2024 years ago

If I don’t have an immersion blender, but I have a regular blender, can I just put it in there to mix? (I’m a super novice cook)

Esther Leah
Esther Leah
Reply to  DAN ANDERSEN
2 years ago

You could, but you would probably have to put it in small portions, depending on how much soup there is. An immersion blender is not expensive and is a tool that is good to invest in. Make sure to by one that the blade section can separate from the motor. Easier clean up and for toveling. You only have to tovel that piece. Good luck!

Raquel
Raquel
Reply to  Esther Leah
2 years ago

Sure!

Chavi Weiss
Chavi Weiss
3 years ago

Really delicious!