• Creamy Cauliflower Soup

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  • Try having this Creamy Cauliflower Soup, and you will love it.


    Tess’s debut cookbook, The Blender Girl, offers 100 whole-food recipes that are all gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free. While smoothies, soups, and spreads are a given in a blender cookbook, this surprisingly versatile collection also includes appetizers, salads, and main dishes, each with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce, Twisted Caesar Pleaser, and Spicy Chickpea Burgers with Portobello Buns and Greens.

    The following soup is just one example of the tasty plant-based recipes in The Blender Girl. I love how it features a brief ingredient list and uses raw cashews or almonds for creaminess, without the need for heavy cream. With our fickle Spring weather, this soup is a perfect meal for a chillier evening!

    cauliflower soup

    Creamy Cauliflower Soup (Vegan)

    serves 6 as a starter, 4 as a main


    2 tablespoons olive oil

    2 teaspoons chopped garlic (about 2 cloves), plus more to taste

    2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)

    Natural salt

    1 head cauliflower, chopped

    7 cups (1.65l) vegetable broth

    1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked

    3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish


    In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 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 nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

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