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Creamy Cauliflower soup
Servings6
servingsPrep time20
minutesCooking time40
minutesCalories175
kcalThis Creamy Cauliflower Soup recipe offers a vegan-friendly, luxurious alternative to traditional cream-based soups. By leveraging the natural creaminess of blended cauliflower and cashews, it achieves a rich, velvety texture without dairy. The soup combines simple, wholesome ingredients like cauliflower, shallots, and vegetable broth. This soup can be prepared in about an hour using a high-performance blender for optimal smoothness. The recipe is versatile, allowing for texture variations with add-ins like quinoa or roasted cauliflower. With its balance of nutrients and rich taste, this cauliflower soup serves as both a comforting weeknight meal and an impressive dish for entertaining.
Ingredients
1 whole cauliflower (about 2 lbs or 900 g), cut into florets
2 Tablespoons (30 ml) olive oil, plus extra for garnish
7 cups (1.65 L) vegetable broth
1 Tablespoon (9 g) garlic, chopped
3 whole shallots (about 100 g), chopped
1/2 cup (70 g) raw cashews, soaked for 2 hours
Salt, to taste
Directions
- Soak cashews in water for 2 hours, then drain.
- In a large pot, heat olive oil over medium heat. Add chopped shallots and garlic, sautéing until soft and translucent, about 2-3 minutes.
- Add cauliflower florets and sauté for 5 minutes until slightly softened.
- Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Remove from heat and let cool slightly.
- Transfer the cauliflower mixture to a high-perfromance blender. Add the soaked cashews.
- Blend on high speed for 1-2 minutes until smooth and creamy.
- If using a Vitamix, blend for an additional 1-2 minutes to heat the soup. Otherwise, return to the pot and reheat.
- Season with salt to taste.
- Serve hot, garnish with a drizzle of olive oil and/or a fresh herb.
Recipe Video
Notes
- For added texture, consider stirring in cooked quinoa, rice, or roasted cauliflower florets before serving.
- Truffle salt can be used as a flavor enhancer.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
