Creamy Cauliflower Soup
This is a delicious big bowl of creamy goodness that tastes decadent, but isn’t. A mixture of Veg and a swirl of Oat Cream make this Creamy Vegan Cauliflower soup taste way more decadent than it really is. Serve it up with a Toss It Up Salad and some crusty organic wheat bread slathered with olive oil and chopped garlic. You can leave some of the Veg unblended for some chunk in the soup, or Vitamix it up until it is silky smooth. A swirl of Tamari sauce is great on top also.
Creamy Cauliflower Soup
Prep
Cook
Total
Scoop out a spoonful of the veg before blending if you like a little chunk in your soup. You can vary the Veg here. I have used celery and sweet potatoes and parsnips with great results.
Ingredients
- 1 large head Cauliflower, pulled apart
- 1 large Onion, chopped
- 1 large Leek, chopped
- 2 cloves Garlic, peeled
- 2 large Carrots, chopped
- 2 large Potatoes, peeled and chopped
- 4-6 cups Veggie Broth
- 2 Tablespoons Tamari or Soy Sauce
- 2 Tablespoons Cashew Nut Butter
- Swirl of Soy or Oat Cream
- Sea Salt and Pepper
Instructions
- Heat a splash of olive oil in a soup pot and add the Onions, Leeks and Garlic with a pinch or Sea Salt. Saute about 10 minutes on low
- Add the rest of the Veg and cover by 2 inches with the Broth
- Cover and cook at a high simmer about 10-15 minutes until Veg are soft
- Remove a spoonful of the Veg and set aside if you like
- Put the soup into the Vitamix in batches, adding the Cashew Butter and Tamari
- Return to the pan to warm, top with reserved Veg and serve with a swirl of Cream and sprinkle of Black Pepper
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