I have a wonderful velvety cauliflower soup for you today that I love to eat for both lunch and dinner.
Now that we have very low temperatures this cauliflower soup is simply divine. Delicious, easy, healthy and very filling. And with minimal calories.
The ingredients you will need to make your soup are cauliflower, onion and garlic. Beyond these, a little olive oil, lemon, salt and spices complete the final result.
Finally, I added some cashews to my cauliflower soup for an even healthier and velvety result. If you are not vegan you can replace the cashews with a little butter (I will write all of them below).
If you like this soup then you can also try some of the following:
Italian Pastina Soup with 4 Hidden Veggies
Vgean Pumpkin Soup with Oven Baked Veggies
Vegetarian VS Vegan version
If you are not vegan, as soon as you pour your soup into the blender, add 2 tbsp. butter. Hit.
If you are vegan, replace the butter with 1/4 fl. cashews. Soak the cashews for 2 hours in hot water before adding them to your soup.
Cauliflower Soup
Ingredients
- 1 kg cauliflower
- 3 tbsp olive oil
- salt
- spice mix
- 1 onion
- 2 garlic cloves
- 4 cup vegetable broth
- 1/4 cup cashew soaked in warm water
- 1 tbsp lemon juice
- 1/4 tsp nutmeg
Instructions
- Soak the cashews in hot water for 2 hours before adding them to your soup.
- Start by mixing the cauliflower in a bowl with 2 tbsp. olive oil, salt and spices. Bake at 220 C for 25 minutes. Halfway through the season turn your cauliflower.
- In a pot, saute in 1 tbsp. olive oil, onion and garlic for 4-5 minutes. Add the vegetable stock. Throw in the cauliflower too. Once it comes to a boil, lower the temperature and cook for 20 minutes.
- Let the soup cool for 5-10 minutes, then pour it into the blender. Add the cashews, lemon and more salt if needed. Beat well.
- Enjoy your soup with toasted bread or croutons.
Nutrition
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