Silky Cauliflower Soup with Cashews (Dairy-Free)
A luscious, dairy-free cauliflower soup that gets its creaminess from blended cashews, perfect for a cozy and healthy meal.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings6
This soup is a testament to how simple ingredients can create something truly comforting. The natural sweetness of leeks and cauliflower is enhanced by a gentle sauté, then simmered in vegetable broth until tender. The magic happens when you blend in raw cashews, which transform the soup into a silky, creamy delight without any dairy.
It's a versatile recipe that can be dressed up with a sprinkle of chives or a grating of nutmeg. Whether you're looking for a light lunch or a starter for a dinner party, this soup is sure to impress with its elegant texture and clean flavors.
Ingredients
Converted amounts are rounded.
Method
- In a large saucepan, heat the olive oil over medium heat. Add the garlic, leeks, and 1/4 teaspoon of salt, and sauté for about 3 minutes, until the vegetables are soft and fragrant.
- Add the chopped cauliflower and continue to sauté for another minute, stirring occasionally.
- Pour in the vegetable broth, increase the heat to high, and bring the mixture just to a boil.
- Reduce the heat to medium and let the soup simmer for about 30 minutes, until the cauliflower is completely tender. Stir occasionally and mash the cauliflower with a wooden spoon to help break it down.
- Remove the saucepan from the heat and allow the soup to cool slightly. Stir in the soaked cashews (or almonds).
- Working in batches, transfer the soup to a blender and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap from the blender lid and cover the opening with a kitchen towel to allow steam to escape.)
- Return the pureed soup to the saucepan and warm it over low heat.
- Season with salt to taste. Ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
💡 Tips
- Soak the cashews or almonds in hot water for at least 30 minutes before blending to ensure a super creamy texture.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- If you prefer a chunkier soup, reserve a few cooked cauliflower florets before blending and stir them back in.
Inspired by a recipe from Kitchen Stewardship