Cauliflower Soup
This cauliflower soup is hearty, healthy, vegan, and gluten-free. Packed with flavors like cauliflower, nutmeg, cashews, and chili flakes, it's perfect for a holiday meal.
Servings 6 Servings
Calories 202kcal
Ingredients
- 1 tablespoon olive oil
- 3 medium leeks , sliced (about 2 cups)
- 3 garlic cloves , minced
- 1 medium head cauliflower , chopped (about 6 cups)
- 3/4 teaspoon nutmeg + more as needed
- 1/2 teapsoon red pepper flakes
- 1 teaspoon sea salt + more as needed
- 1 teaspoon pepper
- 1 15 oz can organic white beans, drained and rinsed
- 4 cups organic vegetable broth
- 2 cups water + more as needed
- 1/4 cup cashews
- 1/2 cup nutritional yeast (optional)
to garnish:
- pomegranate seeds
- pumpkin seeds
- a drizzle of olive oil
Instructions
- Heat oil in a large pot or dutch oven. When hot, add the leeks and garlic, and saute until softened, about 1 - 2 minutes. Add the cauliflower and spices and saute again for another 5 minutes or so.
- Add the beans, broth, and water, and bring to a boil. Reduce heat, cover and let soup simmer on the stove for at least 30 minutes, longer if you have the time.
- When done, transfer half the soup to a high powered blender. Add the cashews and puree until smooth. If too thick, add a little bit of water until desired consistency has been reached. Repeat with the other half of soup.
- Transfer all soup back to the pot. Taste and season with additional salt and pepper. Sprinkle in more nutmeg/pepper flakes if desired. If using nutritional yeast, stir in here as well.
- Serve immediately, garnish with your desired toppings and enjoy the healing vibes this soup will bring!
Video
Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 10g | Fat: 5g | Sodium: 1062mg | Potassium: 809mg | Fiber: 7g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 55.6mg | Calcium: 100mg | Iron: 3.8mg