Creamy Cauliflower Soup
dairy free, vegan option, paleo, low carb
Equipment
- blender
- Immersion Blender
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons garlic chopped
- 2 leeks chopped
- 1/4 teaspoon sea salt
- pinch ground pepper
- 1 head cauliflower chopped
- 7 cups vegetable broth or bone broth
- 1/4 cup raw, unsalted cashews soak in boiling water for 30 minutes and then drained
- 3 tablespoons chives (optional) chopped
- 1 teaspoon nutmeg (optional) grated
Instructions
- In a large saucepan or dutch oven, heat the olive oil over low heat, and saute the garlic, leeks, sea salt and pepper for about 3 minutes, until the vegetables are soft.
- Add the cauliflower, and saute for another couple minutes.
- Add the broth, increase the heat to high, and bring just to a boil. Reduce heat to medium and simmer for about 20 minutes, until the cauliflower is completely tender.
- Stir the mix periodically and mash the cauliflower with a wooden spoon.
- Remove the saucepan from the heat and allow the soup to cool slightly. Stir in the soaked and softened cashews.
- Pour the soup in your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
- Return the soup to the saucepan and warm it over low heat. At this point, taste the soup and add sea salt and pepper as desired.
- To serve, ladle the soup into bowls and garnish with either chopped chives or a bit of grated nutmeg.
- Enjoy!