"This savory and yummy cauliflower soup recipe is made with bell peppers and creamy cashew milk. Enjoy with butter, or easily make it vegan cauliflower soup."
Cauliflower Soup With Purple Peppers And Cashew Cream
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Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoons olive oil
- 1 tablespoons butter
- 3 cloves minced garlic
- 1 finely chopped red onion
- 2 cups minced red pepper
- 1 tablepoons white wine vinegar
- 8 cups cold water
- 6 cups chopped into 1/2 inch pieces large cauliflower
- 1 cup chopped into 1/2 inch pieces turnip
- 1 teaspoo Himalayan Pink Salt
- 1/2 teaspoo black pepper
- 30 raw cashews
- 1 cup warm water
- 2 cups chopped into 1/2 inch pieces turnip greens, or use radish greens, arugula, or kale
- 1/2 lemon juiced
Method
Prepare the ingredients
Step 1
Soak cashews in warm water for 20 minutes or more. Blend well in a blender until you have cashew milk. Strain through a fine mesh strainer, and set aside until needed.
Step 2
Complete the rest of your prep for this soup. Mince the garlic, onions, and peppers, and keep them in separate dishes. Wash and chop the cauliflower. Peel and chop the turnip. If you have turnip greens, they can be used in the soup, or you can use radish greens, arugula, or kale. Prepare them now or later. You won't need them until the last step.
Cook the soup
Step 1
Heat olive oil and butter in a large soup pot. Add garlic and sauté for a minute. Do not allow it to brown. Add onion and sauté until translucent. Add peppers and 1 tablespoon vinegar, and sauté until peppers are just soft.
Step 2
Add water, cauliflower, turnip, salt, and pepper, and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, until the cauliflower and turnip are soft and fully cooked.
Step 3
Use an immersion blender to blend two-thirds of the soup. Alternately, remove a portion of the soup and blend it in a regular blender. If using the blender, be sure to cool the soup first. If the soup is still warm, there must be room for the steam to escape through the lid, or it could blast open.
Step 4
After blending, add the cashew milk, and simmer another 5 minutes. Turn off the heat. Taste, and adjust for salt. Add greens and fresh lemon. Taste again and adjust for salt and lemon. Allow the greens to cook in the retained heat of the soup so they are still green and slightly crunchy when you serve the soup.