This is a fantastic vegan recipe base. Although it is loaded with vegetables it is basically a cashew soup, nutty and creamy. Easy to make and easy to modify. Can use as a base for all the veggies that need to get used up soon. The basic soup recipe is vegan but I often modify it by adding anything from fish to croutons.
It’s so delicious and so beige! I added chopped red pepper and they sank and looked not so great, you need a floaty or visible thing to make it look good, some crunch, some parsley goes a long way.
Adapted from “Soup’s On!” by Mark Reinfeld which I found at Savers for $6 and it’s amazing!
Also check out Forks over Knives
Veggies and broth simmering 
Cashews roasted but not burnt Blended beige soup:)
Cauliflower Cashew Soup
Delicious creamy soup with full flavor. Makes a great base for other foods such as roasted veggies or pan-fried seafood.
Ingredients
- 1 tbsp olive oil
- 5 cloves garlic
- 1 onion yellow, chopped
- 1 stalk celery
- 1 head cauliflower
- salt to taste
- 4 cups vegetable broth
- 1 cup cashews raw
- pepper to taste
- 1/4 cup nutritional yeast
- 1/4 tsp red pepper flakes
- 1/4 cup parsley chopped
Instructions
- Preheat oven to 350. Spread raw cashews on baking sheet or pan. Allow to cook for 5 to 10 minutes. Check frequently and shake them a bit to stir them around a few times. Roast until toasted brown but be careful, they burn rapidly.
- Heat olive oil in large stock pot and saute onions, celery and garlic for 5 minutes. Add cauliflower and salt and saute for another 5 minutes.
- Add stock and enough water to cover and simmer until cauliflower is softened enough that a fork goes through easily. About 10 minutes.
- Allow soup to cool and then blend the stock mix, nutritional yeast if desired, pepper flakes, and the cashews.
- Return blended portions to the pot, stir together and add pepper to taste, and then cook until warm enough to serve.
- Garnish with anything that floats.
Nutrition
Calories: 285kcalCarbohydrates: 25gProtein: 11gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 997mgPotassium: 779mgFiber: 5gSugar: 8gVitamin A: 546IUVitamin C: 73mgCalcium: 61mgIron: 3mg
Tried this recipe?Let us know how it was!
Wowza- this is the most amazing blog I’ve ever read. Keep going!!