The temperature is dropping and fall is coming, so soup and warm bread is often on my mind. Just like most of my recipes, this dish came out of having to use leftovers (the cauliflower) in my fridge. It is a rich soup, so I would suggest having it as an appetizer or side.
This recipe is quick to make as you throw everything into one pot to cook, and just use a blender to make it smooth. If you have a Vitamix or other high-powered blender, you can even skip soaking the cashews.
For a richer flavour, add in the nutritional yeast and olive oil.
MAKES 2L (approximately 8-10 servings)
1 head of cauliflower, roughly chopped (approximately 1.5 pounds)
6 cups of vegetable broth
1 cup of cashews, soaked for at least 6 hours
2 cloves garlic, minced
2 bay leaves
2 tsp dried thyme (or use 1 tablespoon fresh)
1/4 tsp nutmeg
salt and pepper, to taste
3 tablespoons nutritional yeast (optional)
2 tablespoons extra virgin olive oil (optional)
1. Put the cauliflower and broth into a large pot and cook on medium heat until cauliflower is tender (approximately 15-20 minutes).
For additional flavour, you could alternatively roast the cauliflower with a bit of oil instead for 25 minutes at 325F and then add to the broth on step two.
2. Put the cauliflower and broth into a large blender with the cashews and puree until smooth
3. Pour the contents of the blender back into the pot and add the remaining ingredients.
4. Over medium heat, cook the soup down until your desired thickness. I cooked mine for another 20 minutes. Take out the bay leaves before serving.
5. Serve. You can top with high-quality olive oil, croutons, fresh herbs, croutons, or other items of your choosing.