Cauliflower Soup

By Gemalli Austin, DrPH, RD

Adapted from chefani.com

Print Recipe
Prep Time Cook Time Total Time Servings
10 30 40 4

Ingredients

1 cup onion, chopped
1 cup leek or scallions
1/8 teaspoon crushed red pepper
4-6 garlic cloves, minced
4 cups low sodium vegetable broth
2 1/2 cups water
1 cup chopped potatoes
1 large head of cauliflower, chopped
1/2 cup cashews, well blended in 1 cup water

Instructions

  1. Saute onion and leeks in water until translucent.
  2. Add crushed red pepper and garlic.  Sauté for a few more minutes
  3. Add vegetable stock, water, salt and potatoes.  Bring to boil.
  4. Add chopped cauliflower.  Simmer until tender (about 15 minutes).
  5. Blend cashews and water.  Add to soup and season to taste.

Bonus Tips

  • Watch the sodium content on your vegetable broth.
  • You can substitute the vegetable broth by using 4 cups of water mixed with 4 tablespoons “chicken” seasoning.
  • Soak the cashews in water overnight for a smoother texture.

Check It Out

Gluten free

Corn free