Creamy Cauliflower Veg Soup
Super creamy soup thanks to cauliflower, zucchini or other squash, and cashew cream. Low cal, lots of flavor.
Ingredients
Units
Scale
- 200 g cashews
- 3–4 stalks celery
- 3–4 carrots
- 1 large onion
- Several mushrooms
- 4 garlic cloves
- 1 head cauliflower
- 500 g zucchini
- 2” fresh ginger, grated
- 4 c broth
- 2 t thyme
- 1 t oregano
- 1 t red pepper flakes (or to taste)
- salt & pepper
Instructions
- Pour boiling water over cashews and let soak 1 hr to overnight.
- Drain cashew water & add fresh water to cashews (about 1:1 or 2:1). Blend until creamy.
- Roughly chop celery, carrots, onion, and mushrooms.
- Heat large dutch oven on stove. Add olive oil or your choice of fat to sauté.
- Add vegetables, a bit of salt, and sauté until well softened (20 + minutes).
- Add garlic and fresh ginger. Stir so it doesn’t burn.
- Chop 3/4 head of cauliflower and zucchini in rough pieces.
- Add cauliflower, zucchini, broth, and herbs.
- Bring to a boil, then turn heat down to simmer for 30 min-1 hour, or until all vegetables are very soft.
- Using immersion blender, blend soup off the heat until smooth. Add cashew cream.
- Season to taste.
- You can stop here, or add more veggies. If more:
- Chop carrots, celery, squash or zucchini, onion, and whatever other vegetable you’d like to add to the soup. Cook until your veggies are cooked the way you like.
- Season. If it needs some brightening, add a splash of vinegar.