- 2 Tbs.
- 2 tsp. chopped garlic (about 2 cloves), plus more to taste
- 2 c. (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- 1 head cauliflower, chopped
- 7 c. (1.65l) vegetable broth
- 1/4 c. (35g) raw unsalted or 1/4 cup (35g) blanched slivered raw , soaked*
- 3 Tbs. 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.
* Soak the cashews at room temperature in water for 2-4 hours, or boiled water for 10 minutes if you’re in a pinch.
* I tried using my immersion blender right in the pot, my go-to for most blended soups, but I quickly realized that with the nuts, it wasn’t going to be a nice result. I was glad my cheap blender has a glass container since I don’t love putting hot things in plastic. I poured right from the blender and it was perfect! I blended in 2 or 3 batches, about 1-2 minutes per batch.
* Substitutions I made: chicken stock for vegetable broth, butter for olive oil. 😉
* The book recommends serving with a “grain ball,” i.e. leftover cooked grains like rice or quinoa, plopped into the center like the photo shows. I didn’t do that part, but it’s a neat idea to bulk it up a little as it’s a very light soup.
* For kids, serve with straws!