Lactose Intolerance Liberator
This velvety cauliflower soup is a godsend for those with lactose intolerance, and it's so delicious that even those who can handle dairy will be clamoring for a second bowl. The secret to its creaminess lies in the roasted cauliflower, which is blended until smooth and creates a rich, umami-packed base. A hint of nutritional yeast adds a cheesy depth of flavor, while fresh parsley brightens the soup up with a touch of herbal freshness. It's a comforting, satisfying, and gut-friendly meal that will become a staple in your kitchen.
The inspiration for this soup came to me after a particularly painful bout of lactose intolerance. I was craving something warm and comforting, but all of my favorite soups and stews were off the table. In a moment of desperation, I decided to try roasting cauliflower and blending it with some almond milk. The results were surprisingly delicious, and I've been making it ever since. Over the years, I've tweaked the recipe to perfection, adding nutritional yeast for a cheesy flavor and fresh parsley for brightness. It's now one of my favorite soups, and I'm so excited to share it with you.
Lactose Intolerance Liberator Lactose Intolerance Liberator Lactose Intolerance Liberator Lactose Intolerance Liberator
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 large head of cauliflower, chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss cauliflower with olive oil, salt, and pepper.
  3. Spread cauliflower on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
  4. Meanwhile, heat olive oil in a large saucepan over medium heat.
  5. Add onion and cook until softened.
  6. Add garlic and cook for 1 minute more.
  7. Stir in roasted cauliflower, almond milk, nutritional yeast, parsley, salt, and pepper.
  8. Bring to a simmer and cook for 5 minutes, or until heated through.
  9. Serve warm.
Why It Works
  • Roasting the cauliflower before blending it gives it a deep, caramelized flavor that adds richness and depth to the soup.
  • Using unsweetened almond milk keeps the soup dairy-free and adds a subtle nutty flavor.
  • Nutritional yeast adds a cheesy depth of flavor without any of the lactose.
  • Fresh parsley brightens up the soup with a touch of herbal freshness.
  • The soup is thickened naturally by the roasted cauliflower, so there's no need to add any flour or cornstarch.