This is my most requested recipe. I've been making this soup for over 20 years, and it never gets old. For a simple, impressive, and downright delicious soup, you just can’t go past this creamy cauliflower blend. Since The Blender Girl cookbook was released, I receive over 500 emails a week from people who are addicted to it, and now make it every single week.
This soup even gets raves from cauli-phobes. I never tell people what's in it, cause it's so much fun listening to all of the guesses - potato? parsnip? Would you believe this soup contains just a handful of ingredients. You won't believe something so simple can taste so sublime.
The secret is the alchemy that's created between the cauliflower and nuts. This soup has a rich creaminess that'll make you weak at the knees. I use raw cashews, macadamias, blanched raw almonds, coconut milk, or cook 1 cup of cauliflower to cream most of my soups. (If you're following the Body Ecology Diet use raw blanched almonds, as they're alkaline forming.)
For the best results with all blenders, cook the soup, turn the heat off the stove, then throw the nuts into the pot to allow the hot liquid to soften them for 10 minutes. Then, blast (in batches) in your blender on the highest speed for about 60 seconds, or until the nuts are completely pulverized. Then, return the pureed soup to the stove to warm slightly, before serving. Many of my friends describe this soup as, "liquid air."
This sensational soup stands alone as a fantastic family dinner topped with a scoop of cooked quinoa, millet, or brown rice, or with a piece of crusty bread. For those of you going grain-free or paleo, cooked cauliflower rice makes this soup a meal.
Do not miss making this stunner. It's not to be missed.