"CREAMY CAULIFLOWER SOUP || Cooler weather calls for bowls of soup and this vegan cauliflower soup has won my heart. Made with cashew + cauliflower. The best part -- it's so healthy and delicious. "
Creamy Spiced Cauliflower Soup
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Ingredients
1 head of cauliflower, trimmed and cut into bite-size florets
1/2 cup raw cashews, soaked in water for at least 1 hour
1 large white onion, sliced thinly
4 cloves of garlic, minced
2 tablespoons avocado oil (or extra-virgin olive oil)
4 cups vegetable broth (or water)
1 tsp of paprika
1 tsp of cumin
Sea salt + cracked black pepper, to taste
1 lime, sliced into wedges
Instruction
Heat oil in a large pot over medium-low heat. Add the onions and cook
until soft and translucent, about 10 minutes. Reduce heat to low and
add minced garlic and cook for 5 minutes.
Add cauliflower florets, vegetable broth (or water), paprika, cumin,
black pepper, and salt. Increase the heat to medium-high and bring to
a boil. Immediately, reduce the heat to low, and simmer until the
cauliflower florets are tender for about 20-30 minutes. Add the
cashews and cook for an additional 2-3 more minutes.
Transfer the soup into a blender and puree until it's smooth and
creamy. You may need to work in smaller batches depending on the size
of your blender. Once pureed, pour the soup back into the pot. Taste
and adjust the salt and pepper accordingly. Add more paprika, based
on your preference.
Ladle the soup into bowls and garnish with a sprinkle of paprika,
dried dill weed, black pepper, fresh mint, and a wedge of lime.
Enjoy!