You all are seriously in for a wholesome treat! This soup is one of those recipes that calls your name when it’s cold outside or you’re feeling under the weather. This cauliflower soup is unexpectedly filling, its fast, easy and this soup has lots of flavor that livens up any day!
I am a huge fan of soups. I’ll admit to even regularly making them in the summertime. Soups just make for great lunches, dinners, leftovers, even making fun combos like family soup and salads or sandwiches. Soups are easy, fresh and comforting. But you don’t need convincing, you’re here and ready to party!
My cauliflower soup is so creamy and by allowing the cauliflower to roast in the oven you are layering on a whole new levelof flavor! I absolutely love the freshness that herbs give that subtly touch your pallet. It is delicious, my friends.
{Note: This recipe has been adapted from a favorite blogger of mine, Detoxonista.}
What you’ll need
- 4 tablespoons olive oil
- 5 cloves of chopped garlic
- 2 cups chopped leeks (white parts only)
- 1 head cauliflower, chopped
- 6 cups vegetable broth
- 3 cups water
- 1/4 cup raw unsalted cashews, soaked
- 1/3 cup fresh parsley
- salt and pepper to taste
- 3 tablespoons chopped chives
How to prepare:
- Chop cauliflower into small pieces (about bitesize for faster cooking) and place on a parchment lined baking sheet.
- Toss in olive oil and salt and pepper and bake in 450 degree oven for 20-25min.
- While the cauliflower is baking sauté chopped leeks in olive oil in a large pot over medium heat, add in chopped garlic. Once they begin to soften and turn brown add in broth and water.
- Let the soup reach a boil and then reduce to a simmer for 3o minuets, stirring occasionally.
- Add in cauliflower, cashews and parsley and give it a final stir.
- You will need to do this next step in batches: Take about half of the soup and pour it into the blender for about 2 solid minutes. (You want to make sure you allow time to get it really creamy.) Also, be sure to leave a small opening at the top so steam can escape so while you blend. I cover mine with a kitchen towel. Continue process for second batch. Add the soup back into the pot and warm it on medium heat.
- Ladle soup into bowls, garnish with chives, and serve!
Enjoy!
Note: I usually have my cashews soaked for about 2 hours for prior to cooking to soften.
