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Creamy Cauliflower Veg Soup

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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

  1. Pour boiling water over cashews and let soak 1 hr to overnight.
  2. Drain cashew water & add fresh water to cashews (about 1:1 or 2:1). Blend until creamy.
  3. Roughly chop celery, carrots, onion, and mushrooms.
  4. Heat large dutch oven on stove. Add olive oil or your choice of fat to sauté.
  5. Add vegetables, a bit of salt, and sauté until well softened (20 + minutes).
  6. Add garlic and fresh ginger. Stir so it doesn’t burn.
  7. Chop 3/4 head of cauliflower and zucchini in rough pieces.
  8. Add cauliflower, zucchini, broth, and herbs.
  9. Bring to a boil, then turn heat down to simmer for 30 min-1 hour, or until all vegetables are very soft.
  10. Using immersion blender, blend soup off the heat until smooth. Add cashew cream.
  11. Season to taste.
  12. You can stop here, or add more veggies. If more:
  13. 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.
  14. Season. If it needs some brightening, add a splash of vinegar.

Find it online: https://recipes.jordanprins.com/creamy-cauliflower-veg-soup/