+

Creamy Vegan Cauliflower Soup

Sign up to save this recipe to your profile Sign Up Now ›
6 Easy
Total:
1 Rating 

Ingredients (7)

  • 8 cups of strong vegetable broth
  • 1 whole head of garlic roasted
  • The white part of 2-3 leeks washed and chopped
  • 1 large head of cauliflower chopped
  • 1/4 cup raw cashews
  • 4 Tbsp chives chopped finely to garnish
  • organic brown rice, quinoa or millet to serve
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Creamy Vegan Cauliflower Soup

For a simple, impressive, and downright delicious soup, you just can’t go past this creamy cauliflower blend. I never tell people what is in it, cause it is so much fun listening to all of the creative guesses. Parsnip? Cream? Onion? What exactly makes this soup taste so good? The cashews! Just make sure you puree the nuts really well in a high-speed blender such as a Vitamix in order to achieve the most creamy, airy consistency. This soup stands alone as a fantastic family dinner with a grain ball or a piece of bread on a cold Winter’s night. Give this soup an opening night at your kitchen – and let this cauliflower bloom! This soup is so easy, and absolutely phenomenal! Not to be missed.

Instructions

  1. 1Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
  2. 2In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes)
  3. 3Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.
  4. 4Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
  5. 5Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
  6. 6Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
  7. 7To serve–top each bowl with a grain ball and a generous sprinkle of chives.
Load Comments

Recommended from Chowhound

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer
Recipe Round-Ups

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer

by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...