How to Make the Best Creamy, Vegan Soup Ever | Milk Street at Home

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How does a luxuriously creamy, gluten-free, vegan soup sound? Too good to be true? Not when you follow our recipe for Harissa-Spiced Cauliflower-Almond Soup. With just 6 ingredients and some smart technique, this soup is ready after just 45 minutes (25 minutes of active work). Watch Milk Street Director of Education Rosemary Gill show you how it’s done and explain why simple steps make all the difference. Get the full recipe here: http://bit.ly/3bDaaTB

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Comments

STR LL says:

Thank you so much! If Milk Street had more offerings like this, I would be far more likely to re-subscribe.

A White says:

It's cauliflower soup… really lovely and, as Rosie said, it's the technique that counts. But it's not a vegan soup; it's a soup that vegans could eat…

Nora Charles says:

Please more Rosie Gill videos! She is terrific.

trident8 says:

I had no idea salt reduced the browning process. That makes sense since salt extracts water.

Marc says:

Yes! I love when Milk Street does vegan dishes or ones that can easily be modified! Thank you so much!

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