Creamy Cauliflower Soup Recipe

This creamy cauliflower soup with a silky texture, rich flavor and intoxicating aroma makes for a great starter or meal.



From "The Blender Girl"
December 2014

Yield: 6 servings as a starter, 4 servings as a main course

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The Blender Girl (Ten Speed Press), by Tess Masters, offers 100 gluten-free, vegan recipes that are healthy whole-food concoctions to nourish your body and satisfy your taste buds. It also offers food education with nut-milk cheat sheets, soaking and sprouting chart and nutrient guides. The following excerpt from Chapter 6, "Soups," is a recipe for creamy cauliflower soup.

You can purchase this book from the Mother Earth Living store: The Blender Girl.

For a simple, impressive, and downright delicious soup, you can’t surpass this rich and creamy blend. This is the recipe my friends request the most. When they come over for dinner, they always ask in anticipation, “Are you making the cauliflower soup?” Because you can literally make this blend on demand in about forty minutes, I always keep a head of cauliflower in my fridge. A scoop of cooked grain or a piece of crusty bread makes this soup a meal. It freezes nicely, too.

The secret ingredient is the nuts, which, when blended with the cauliflower, create silky texture, a rich flavor, and an intoxicating aroma. It’s staggering that something so easy delivers so complex a result. Just be sure to soak the nuts and puree the soup really well to get the consistency that my friends proclaim “liquid air.” This is a blendsation that will make you look like a gourmet chef!

Creamy Cauliflower Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
• 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
• Natural salt
• 1 head cauliflower, chopped
• 7 cups (1.65l) vegetable broth
• 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
• 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish

Instructions:

1. In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.

2. Add the cauliflower and sauté for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil.

3. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.

4. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.

5. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.)

6. Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

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Reprinted with permission from The Blender Girl by Tess Masters, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography (c) 2014 by Anson Smart. Buy this book from our store: The Blender Girl: 100 Gluten-Free, Vegan Recipes.