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Dairy-Free Creamy Cauliflower Soup {excerpt from The Blender Girl}

  • Author: Tess Masters
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 1x

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Ingredients

  • 2 Tbs. olive oil
  • 2 tsp. chopped garlic (about 2 cloves), plus more to taste
  • 2 c. (200g) chopped leeks (white parts only, from 2 or 3 leeks)
  • Natural salt
  • 1 head cauliflower, chopped
  • 7 c. (1.65l) vegetable broth
  • 1/4 c. (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds (use the code STEWARDSHIP for 10% off at that site!), soaked*
  • 3 Tbs. chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.


Notes

* 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!