Creamy Cauliflower Soup

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Creamy Cauliflower Soup

  • What’s in it?

Olive oil, garlic, leeks (or onion), salt, cauliflower, vegetable broth, almonds or raw cashews, chives

Note: if you don’t have enough cauliflower (one large head = 6 cups florets) you can make up the difference with broccoli. My family prefers it that way! I have also had success mixing zucchini with cauliflower. Just make sure you end up with 6 cups of raw veggies to make this recipe work.

Super easy, super tasty, what more can you want in a recipe?! I have made this for people who don’t like cauliflower and they love this soup. The recipe comes out rich and creamy without having any dairy at all.

  • Any recipe notes or tweaks?

One large head of cauliflower is about 6 cups of florets. As noted above, I experimented adding broccoli to the cauliflower one time when I didn’t have quite 6 cups of cauliflower on hand. The result is a wonderful blend of the two vegetables, yielding a light green soup. I usually aim for 50% of each veggie, but any mix of these two will work. I have also had success with a zucchini / cauliflower blend.

If you don’t have leek, I have found that you can substitute 1 cup of chopped onion. Additionally I used cashews rather than almonds. Lastly, if you are avoiding oil, you can heat the pot first then water saute the vegetables.

Another trick I use to make this or any vegan soup more flavorful is when the recipe calls for broth (I use Better than Bouillon Low Sodium Organic Vegetable Base) I add 1.5 times the amount of base to water. This gives the broth a more intense flavor. You have to adjust the amount of salt if you do this, so wait until the soup is blended to season with salt to taste.