This cauliflower soup is one of our favorites, I make it about once a week. And if I don't have a fresh head of cauliflower around, a bag of frozen florets makes a fine substitute.
Velvety Cauliflower Vegetable Soup
1 head cauliflower (about 1 pound)
3 large carrots
2 medium sized potatoes
1 medium onion
8 cups vegetable broth
2 teaspoons garlic powder
1 teaspoon salt-free seasoning blend
1/4 teaspoon ground black pepper
1 cup cashew milk (or other plant-based milk)
Wash, peel, and chop all of the vegetables, or leave the peelings on if you prefer. I leave the peels on the potatoes.
In a large stock-pot over medium heat, saute the veggies in a bit of water for a few minutes, until they begin to soften.
Add the vegetable broth and spices to the pot, plus a little water if necessary to completely cover the vegetables. Bring to a boil, then turn down the heat, cover, and simmer until veggies are tender, stirring occasionally.
Carefully remove the pot from the heat and let the soup cool a bit. Puree cooled soup until it is as smooth as you prefer. I puree my soup with an immersion blender, but it can be done in batches in a regular blender, too. Stir in the cashew milk.
Reheat the soup to serving temperature, then serve with a sprinkle of dried parsley on top. I love it with a dash of kelp blend seasoning, too... yum!