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Dehydrated Cauliflower Soup

Super-tasty and soul-satisfying cauliflower soup. I just love how rich and creamy the consistency is. You'd almost think that cream was in the recipe!

Got pent up frustration? Take it out on the cauliflower as you chop away! (See the NOTE below the list of ingredients). However, if you are using your dehydrated cauliflower, you'll remain calm, cool, and collected! More power to ya! :-)

Rich, Thick, Smooth, and Satisfying!

Ingredients for Cauliflower Soup

As noted below, please remember to rinse your millet and quinoa before adding it to the mix (especially the quinoa because it has a really bitter taste if you don't rinse it first).

• 1/8 cup dehydrated onion
• 1/8 cup dehydrated celery
• 2 cups dehydrated cauliflower
  
• 2 slices dehydrated elephant garlic
• 2 cups boiling water (for the dehydrated items)
• 1/8 cup millet, optional—rinse first
• 1/8 cup quinoa, optional—rinse first
• salt* and pepper to taste
• 4 cups of vegetable stock
• 1/2 teaspoon Cumin
• 2 tablespoons fresh chopped parsley, and a sprig for garnish!

NOTE: If you wish to make this delicious soup from fresh cauliflower, you can use the entire head of it. Yes, it will just about fill up the whole pan, but it does 'cook down'! Sprinkle on some chopped parsley for a nice garnish-touch!

If you prefer your soup a little thinner, at the end of cooking, you can add half a cup of vegetable stock. But as I mentioned at the top of the page, I just love how thick and creamy this cauliflower soup is!

How to Make Cauliflower Soup
the Easy Way!

1. Use the freshly boiled water to re-hydrate the dehydrated items above.
2. When they are sufficiently plump, put the veggies into a heavy saucepan (with the optional millet and quinoa—RINSE the millet and quinoa first in a fine-sieve in the sink to get rid of the bitter taste).
3. Add the chopped parsley, vegetable stock, and cumin, and cook for 15-20 minutes, until the cauliflower is fully cooked/soft.
4. Use a blender to mix in small batches ... allow air to escape from the little hole in the lid so that the heat doesn't cause any explosive problems! Just have your hand over that top little hole to catch any runaway splashes if you don't have a Vitamix (I highly recommend Vitamix blenders). If you have a Vitamix blender, you can leave the small cap on as it has ventilation holes.
5. Blend until smooth, about 45 - 60 seconds. Serve with an added sprig of parsley for garnish!

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

Different Colored Cauliflower!

Used by Permission / Canva registered user

The color of the vegetable is determined by the presence of certain pigments in the plant.

For example, anthocyanins are responsible for the blue and purple coloration in cauliflower. These pigments are also found in other blue and purple fruits and vegetables, such as blueberries and eggplant.

Carotenoids are responsible for the orange coloration in cauliflower. These pigments are also found in other orange fruits and vegetables, such as carrots and sweet potatoes.

The white color of cauliflower is due to the absence of these pigments.

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Grab our
Recipe eBook
only $2.99
20 Taste-Tested Easy Recipes
~ 75+ pg eBook ~

BUY eBook NOW!

or our Paperback for $8.95 HERE.

Susan Gast began Easy Food Dehydrating in December 2010. Read Susan's story of what sparked her interest in all things related to "food dehydrating."

Susan is featured on Mother Earth News blog, and on Solo Build It (SBI) who host this site along with her sister site, Finally-Keto. Read her first SBI interview, and her second SBI interview. Susan also runs an additional SBI website: SusanGast.com - Non-Fiction Author - and showcases many of the books she's created and marketed over the years.

Since 1980, Susan's involvement in publishing - in one form or another - led her to create a "review site" of products related to the publishing industry. Visit ePubTechReviews today.

Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!

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