Non-Dairy Cream of Cauliflower and Potato Soup
Non-Dairy Cream of Cauliflower and Potato Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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. With that in mind, I decided to make a Cream of Cauliflower soup (non-dairy) dish for lunch.
Course: Soup
Cuisine: American
Servings: 4 people
  • 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
  1. In a deep pot, heat butter and throw in onions to soften them. Then, add broth to the pot and stir.
  2. Gently add potatoes and cauliflower. Bring the pot to a boil, then reduce to a simmer. Add salt and pepper.
  3. Cook for about 30 minutes until potatoes and cauliflower are soft.
  4. Remove the pot from your stove. Use a hand blender and blend ingredients to desired consistency.
  5. Garnish with cheddar cheese or toasted croutons. I like to cut some bread so I can dip them in my soup.