I’m really excited about today’s recipe cauliflower soup recipe post. I’ve been messing around with everyone else’s recipes, but for today’s post, this is actually my own little recipe. I was blown away by how it turned out (I know that sounds really humble of me, but I’m still rather skeptical of anything that comes out of my own kitchen.) I will say that this soup turns out very thick. Like, you could eat it as a dip if you wanted to. I personally really love this (it tastes sinfully decadent!) but if you want a more soupy soup, use a little more vegetable broth (try 2.5-3 cups instead of 2.)
The key to this soup is the cashew/vegetable broth base. I learned this trick from the Oh She Glows cookbook (making her tomato soup which is so good…) 2 cups of vegetable broth blended with 1/2 cup soaked cashews = the perfect creamy base!
And a word about the vegan thing… I’m so not a vegan (props to you if you are!) but I’ve been getting really into vegan/gluten-free cooking (more to cut out gluten + dairy) because it’s so healthy. In my everyday life, I try not to eat gluten or dairy when I can, but I do eat quite a bit of meat. You can read more about that in this post, if you’re interested.
- 2 heads of cauliflower, cut up (with stems + leaves removed.)
- 1 sweet onion
- 1 leek
- 5 garlic cloves
- Olive oil
- 2 cups vegetable broth
- 1/2 cup raw cashews; soaked overnight
- White truffle oil
- Cut up two heads of cauliflower (about 5-6 cups.) Grease a pan with olive oil, add the cauliflower, and drizzle with more olive oil (about 1/4 cup.) Roast for 1 hour at 450 degrees.
- Roughly chop leek, onion, and garlic. Add to a pan with one tbsp. olive oil, sautee on medium until the onions are translucent (about 5-10 minutes.) Set aside.
- In a high-powered blender (I used my Vitamix), combine 1/2 cup (soaked) cashews with the vegetable broth. Blend on high for 1-2 minutes.
- Add the leek/onion/garlic mixture to the blender. Blend until smooth.
- Add the cauliflower.
- The soup is going to be so thick (and hot!) that you can serve right from the blender, but if you want to thicken it up a bit, you can add to a saucepan and let it simmer on medium heat for 20-30 minutes.
- Season as desired with salt + pepper; drizzle in truffle oil.
*If you reheat later on (I do as I make a big batch and then eat for lunch during the week), it’s nice to add a little bit of vegetable broth to make it less thick.