Creamy Vegan Of Cauliflower Soup44
When I have people over for dinner in the Winter, I pretty much always start with a beautiful bowl of vegan soup. I have to admit, when I love a movie or a song, I have been known to play it over and over again until it also makes me insane. Come on, if it aint broke don’t fix it! I kind of feel like that about this vegan cream of cauliflower soup. However, so often in college I would play an album over and over again while I was studying, only to find that tune replaying in my head like Chinese water torture, distracting me during a much dreaded exam. I could then never play the album again, as it had so unfortunately attached itself to one of my more frustrating memories.
But, I pledge to you, that only happy memories will be associated with this dairy free cauliflower soup. No matter how many times you play it! We had people over for dinner the other night, and once again, I found myself singing this vegan cream of cauliflower cauliflower soup tune again….and it was sweet!
For a simple, impressive, and downright delicious vegan soup, you just can’t go past this creamy cauliflower blend. I have served this vegan cream of cauliflower soup at many a dinner party, and have had many a happy snout tell me they could have kept chowing on the first course. This week was no exception. The troughs were empty and the snouts were singing. I never tell people what is in it, cause it is so much fun listening to all of the creative guesses. Parsnip? Cream? Onion? What exactly makes this creamy soup taste so good? Once again, raw nuttiness turns the simple into the sublime, and fools even the most devout cream dreamer.
I use raw cashews, raw almonds, raw macadamias or coconut milk to cream most of my vegan soups. If you are following the Body Ecology Diet use raw blanched almonds. I will post more delicious Body Ecology recipes soon. But for today, it is my beloved cashew that has the memorable solo in this dairy free cauliflower soup. Well almost. It is kind of like a secret player that makes a cameo that holds up the whole production without showing off. I think the secret to this soup’s unforgettable melody is the harmony created with the cauliflower. It is just a match made in heaven, that I have brought into other kitchen musicals with return seasons.
My mum clipped a cream of cauliflower soup from a magazine about 10 years ago, and this gluten free, dairy free remount just might have a longer season than the original production. Just make sure you puree the nuts really well, and try to use a high speed blender (like a Vitamix) to achieve the most creamy, airy consistency. I have had friends tell me their production did not run so smoothly.
This vegan cream of cauliflower soup stands alone as a fantastic family dinner with a ball of grain or a piece of gluten free bread on a cold Winter’s night. But I think it is special, and so I always make it to share. After all, the best music is made making memories with friends. Give this dairy free soup an opening night at your kitchen, and let this cauliflower bloom! This vegan cream of cauliflower soup is so easy and absolutely phenomenal! It is gluten free, dairy free, egg free, soy free and not to be missed. Trust me, if you are looking for blendsational vegan soup recipes this one is a stunner!
**If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.
Creamy Vegan Of Cauliflower Soup
- 8 cups of strong vegetable broth (I use Massel when I can't make my own)
- 1 whole head of garlic roasted
- The white part of 2-3 leeks washed and chopped
- 1 large head of cauliflower chopped
- 1/4 cup raw cashews (for Body Ecology recipes use raw blanched almonds)
- 4 Tbsp chives chopped finely to garnish
- organic brown rice, quinoa or millet to serve
- Celtic sea salt or Himalayan salt to taste
- Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
- In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes)
- Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.
- Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
- Let the mixture cool enough to put batches in the blender (I use a Vitamix), and puree with the cashews until smooth and creamy.
- Transfer to a clean pot and heat on low to serve. Season with salt to taste.
- To serve - top each bowl with a grain ball and a generous sprinkle of chives.
This soup serves six people for a fabulous starter.
You will fool all of the cream dreamers with this beautiful creamy soup. It is simply divine and not to be missed!
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.