I’m not on any special diets, I eat everything but tend to try and eat more or less healthy most of the time. I do like experimenting with vegan/vegetarian/gluten free/… recipes though. Sometimes the restrictions bring out my creativity. This soup recipe is a result of such an experimentation and I love how it tastes. I also like to think it’s way healthier than cauliflower soup made with cream, but who knows what really is the healthiest option these days… I tend to go with the one that’s most delicious – and I think this recipe is really worth sharing.
For approximately 4 servings, you’ll need:
- 1 cup of cashews, soaked over night (measured before, not after soaking)
- 3 cups of cauliflower florets
- 1 cup chopped leeks
- 2 cloves of garlic (minced)
- 1 tbsp Olive oil
- 2 tbsp (or less, if you don’t want it to be too pungent) chopped rosemary leafs
- salt and pepper to taste
1. Heat the oil in your favourite soup pot. Add the leeks and the cauliflower ans sauté on medium high heat for about 5 minutes, so some roasting aromas develop.
2. Blend the soaked cashews in 3 cups of water until you get cashew milk. (You could also use approximately 4 cups of cashew milk, if you were lazy).
3. Add the garlic and the rosemary to the pot and sauté for 30 more seconds.
4. Pour in the cashew milk and season to your liking. Cook for about 15-20 more minutes or until the cauliflower is soft.
5. Blend with whatever kitchen appliance you usually use for the job. (I like to use my regular blender. The mess me + a soup + an immersion blender make is pretty much unbelievable.) If the soup is too thick, add some water.
7. If you eat grains, serve with some delicious whole wheat bread.
6. Dober tek! (That’s like bon appetit in Slovenian. I never know how to finish recipes in English and not sound like a wannabe Julia Child.)