Creamy cauliflower soup


This deliciously creamy soup is quick and easy to make, a good source of protein, calcium and fibre and low in saturated fat. A great light meal for those cold winter evenings.


  • 1 tbs oil
  • 1 ½ tsp cumin seeds
  • 1 large onion, chopped
  • 1kg cauliflower florets
  • 1 ½ vegetable stock cubes
  • 4 cups water
  • 1 ½ cups So Good Regular soy milk
  • ¼ tsp salt (optional)


  1. Heat oil in a large saucepan. Add cumin seeds and onion and saute until soft.
  2. Add cauliflower, stock cubes and water. Bring to boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat. Place in a blender and puree until smooth.
  3. Add So Good and salt and process until combined. Return to saucepan and reheat.