Prep Time: About 40 minutes (soak cashews for a couple hours or overnight in preparation of inclusion in this Creamy Cauliflower Soup)
Makes about 4 servings
I love homemade soup. This creamy cauliflower soup is smooth and satisfying. It also happens to contain important protection against cancer. Cruciferous vegetables like broccoli, cauliflower and cabbage are essential when you are boosting your body’s immunity to fight cancer. The glucosinolates they contain are what make them your ally in your fight against cancer. Even if you don’t have cancer, it is never a bad idea to arm your body with protective compounds that will boost your immunity against DNA damage and have anti-inflammatory effects, to name a couple of their beneficial effects.
I happen to love cruciferous vegetables, particularly broccoli and cauliflower. I actually crave these foods! Perhaps that is my body’s way of making certain I consume enough of them.
Creamy cauliflower soup is easy to prepare. It has a fairly short list of ingredients that are easy to find. Fresh, homemade, creamy soup can be ready to eat in under an hour. I love how the aroma created from sautéing garlic and leeks fills my house, making all the bellies found within rumble (especially my two dogs who hang about hoping a morsel will fall to the floor so they can quickly scoop it up!)
The cashews in this recipe add to the rich, creamy texture without adding a nutty taste. Be sure to soak them for at least a couple of hours so that when they are blended up with the soup, they will add to the creaminess and will blend up smoother if soaked. The most time-consuming segment in preparation of this creamy cauliflower soup is the chopping up of the vegetables.
Ingredients Needed for Creamy Cauliflower Soup
2 tablespoons coconut oil
4 cloves garlic, diced
2 whole leeks, chopped (only white parts)
Himalayan sea salt
1 head cauliflower, chopped
8 cups vegetable broth
1/4 cup raw unsalted cashews, soaked for a couple of hours or overnight
How to Prepare Creamy Cauliflower Soup
In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.
Add the cauliflower and sauté 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 a high-powered blender in batches and blend on high for 1 to 2 minutes, until smooth and creamy.
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.
For more healthy plant based, gluten-free recipes, check out our recipes on HealthTastesGood.com