White Cauliflower Soup (vegan, gluten-free)


2 qts water (in at least a 4 quart pot)
1 cauliflower, separated into bit-sized flowerettes
1 medium potato, peeled and diced
1 small-medium rutabaga turnip, peeled and diced
6 tablespoons canned coconut milk (or 4 teaspoons coconut cream poweder plus 1/3 cup water)
2 tablespoons Willowrun margarine
3 cloves garlic, chopped
1 tablespoon minced onion
1 tablespoon balsamic vinegar or juice of one small lemon
2 teaspoons salt
1/4 teaspoon white pepper


Slowly melt margarine in large soup pot (4 quarts or greater).
Add garlic and saute it on a low flame until it almost shows golden brown spots.
Add cauliflower flowerettes, diced rutabage and potato.
Let sizzle for 3 minutes.
Add water and bring it to a boil.
Then simmer gently for 25 minutes with a half-cocked lid.
Add other ingredients.
Turn up the heat a little and
Simmer for an additional 25 to 30 minutes.

Serving Information:

Yields 2 1/4 quarts, 6 to 9 servings.


NOTE 1:  The choice of either lemon juice or balsamic vinegar will change the taste of the soup.  Most people will have a preference (so far I can't identify one as more popular).  You may want to leave this as the last ingredient, divide the soup (and the lemon/vinegar portions) and do a taste test.

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