From the kitchen
Potato Milk Cauliflower Soup
Roasted cauliflower blended smooth with potato milk for a soup with real body and almost no fat.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 large head Cauliflower, cut into florets
- 3 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic
- 3 cups Vegetable Stock
- 1 1/2 cups Potato Milk
- Toasted Almonds, to garnish
Method
- Preheat oven to 425°F. Toss cauliflower with olive oil and roast 25 to 30 minutes until golden.
- Sauté the onion and garlic in a pot until soft.
- Add the roasted cauliflower and stock. Simmer 10 minutes.
- Purée until smooth, then stir in the potato milk and simmer 5 minutes more to thicken.
- Season and garnish with toasted almonds.
Kitchen note
This soup carries real body with almost no fat at all, a genuinely different nutritional profile than the same soup made with a nut-based milk elsewhere in this series.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.