Creamy Cauliflower Soup

What to do? by: Author of The Blender Girl, Tess Masters

An abundance of cauliflower in my house had me digging through my cookbooks looking for recipes when I found a yummy “Creamy Cauliflower Soup” and also some a recipe for “Tapenade Cauliflower-Cashew Crostini’s”.  I went to work and made this delicious combination for dinner and it was so good. Everyone enjoyed the soup and Neo he enjoyed the scraps of cauliflower that fell to the floor, my little guy is always ready for “floor food”. I absolutely love cooking for people and the delight they have on their faces when they tell me how good things taste just makes me glow with so much happiness. It is my absolute pleasure to put love and happiness in every plate of food, I make.​ Serves 4


What You Need:

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
¼ cup (35g) raw unsalted cashews or ¼ cup (35g) blanched slivered raw almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish

In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and ¼ teaspoon of salt for about 3 minutes, until the vegetables are soft.

Add the cauliflower and sauté for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. 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. (I use a potato masher)

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

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, even some white pepper. I have to say this is the new household favorite, we cannot get enough of this yummy goodness. Author of The Blender Girl Tess Masters created perfection when she created this gluten free, vegan, plant based, whole food and oh soooo yummie & creamy soup. 

I pared this with Tapenade Cauliflower Cashew Crostinis. They were the perfect paring with the soup. I highly recommend adding these to the menu.