I bought a pack of frozen cauliflower a month ago and realised I didn’t know what to do with it till now. I had a fresh loaf of multigrain bread, some croutons I made and froze, lots of onions, and lots of potatoes. I’m not lactose intolerant, but there are days when dairy just doesn’t quite agree with me. Today’s one of those days. With this in mind, I decided to put together a really simple and hearty dish for lunch – a Non-Dairy Cream of Cauliflower and Potato soup.
Most cream soup recipes call for the use of half and half, or full cream. If you have milk, butter, and flour – you pretty much can make your own thick cream. However, if you prefer a low-fat version, I believe there are some low-fat cream options available at selected supermarkets. In my recipe, I chose to use potatoes as I have heard of people using potatoes as a soup thickener. It’s a lot healthier and I think it suits those who are lactose-intolerant.
I just wanted to add a little note that I used butter in my recipe – so it’s not actually “dairy-free”. However, because there is so little lactose present in butter, I still think it is appropriate to use some butter in this dish.
You may realise that I used chicken broth as the base for my soup. If you are thinking of making this dish a vegetarian/vegan one, go ahead and replace the chicken broth with vegetable broth.
- 1 whole cauliflower or 2 cups of frozen cauliflower
- 2 potatoes cubed
- 2 cups chicken broth
- 1/2 onion
- 1 tablespoon butter
- Salt and pepper to taste
In a deep pot, heat butter and throw in onions to soften them. Then, add broth to the pot and stir.
Gently add potatoes and cauliflower. Bring the pot to a boil, then reduce to a simmer. Add salt and pepper.
Cook for about 30 minutes until potatoes and cauliflower are soft.
Remove the pot from your stove. Use a hand blender and blend ingredients to desired consistency.
Garnish with cheddar cheese or toasted croutons. I like to cut some bread so I can dip them in my soup.