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
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