Dehydrated Cauliflower Soup

Rich, Thick, Smooth, and Satisfying!

Super-tasty and soul-satisfying cauliflower soup.

Got pent up frustration? Take it out on the cauliflower as you chop away! (See the NOTE at the bottom of the page).

However, if you're using your dehydrated cauliflower, you'll remain calm, cool, and collected.

More power to ya! :-)

Ingredients for Cauliflower Soup

• 1/8 cup dehydrated onion
• 1/8 cup dehydrated celery
• 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!

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!