Sunday, October 11, 2015

Creamy Vegan Cauliflower Soup

recipe adapted from here
1 tbsp olive oil
1/2  sliced onion
1 cup chopped leeks (white parts only, from 2 leeks)
a little salt 
1/2 head cauliflower, chopped
3 cups vegetable broth
handful of unsalted cashews or blanched silvered raw almonds, soaked
sea salt to taste
chopped parsley or chives for garnishing 
  1. In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and a little salt for about 3 minutes, until the vegetables are soft.
  2. Add the cauliflower and sauté for another minute.
  3. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 15 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
  4. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
  5. Pour the soup into your blender in batches and blast on high for 1 to 2 minutes, until smooth and creamy.
  6. Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
  7. To serve, ladle the soup into bowls and garnish with either chopped chives or gr

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