Creamy Cauliflower Soup

My Most Requested Recipe

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender

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. No joke...

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. Honestly, 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 caulifower rice makes this soup a meal.

Do not miss making this stunner. It's not to be missed.

*If you want your soup to taste exactly like mine, the broth you use is really important. Commercial broths vary dramatically in quality and flavor. I always use Massel products, which are better than any commercial products I've tried anywhere in the world. Massel bouillon cubes, powders, and liquids are vegan, gluten free, lactose free, kosher and have no added MSG. When I don't make homemade broth, I always use Massel. My favorite product are the vegetable bouillon cubes. Dissolve 1 cube into 2 cups of filtered water, and it's perfect every time.

Creamy Cauliflower Soup

Creamy Cauliflower Soup

My Most Requested Recipe

4 to 6 Serves30 MINS
  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
  • 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
  • Celtic sea salt
  • 1 large head cauliflower, chopped
  • 7 cups (1.65l) vegetable broth (I use Massel)
  • 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered almonds
  • 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
  1. In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.
  2. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for 20 to 30 minutes, until the cauliflower is completely tender.
  3. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
  4. Pour the soup into your blender in batches and blast on high for about 1 minute, until smooth and creamy.
  5. Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
  6. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

Photo by Anson Smart from The Blender Girl cookbook published 2014 by Ten Speed Press


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