Frequently Asked Questions (FAQs)
1. Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works well in this recipe. Simply add it directly to the pot, but keep in mind that it may cook faster than fresh cauliflower.
2. How do I make the soup extra creamy without using plant-based milk?
For added creaminess, you can blend soaked cashews into the soup or use a small amount of coconut cream.
3. Can I prepare this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 5 days and freezes for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or milk if needed.
4. What toppings pair best with this soup?
Roasted chickpeas, croutons, fresh parsley, and a drizzle of olive oil are excellent choices. For added protein, consider topping it with cooked lentils or quinoa.
5. Can I substitute the vegetable broth with water?
Yes, water can be used, but the soup may lack depth of flavor. Add extra seasoning or herbs if using water.
6. Is this soup gluten-free?
Yes, the soup itself is naturally gluten-free. Just ensure that any toppings, such as croutons, are gluten-free if needed.
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