Jennifer Causey
Hands-On Time
25 Mins
Total Time
1 Hour
Yield
4

One side benefit of following a strict, special diet is getting extra creative about cooking. It’s hard to rely on a creamy soup if you can’t use, well, cream, to make it delicious. But this creamy cauliflower soup happens to be vegan and has a secret to make it rich and smooth: Cashews! Whether you are vegan or not, it’s hard not to love this ingenious kitchen trick. First you microwave cashews until soft, blend them until smooth, and voila, you’ve got a flavorful soup-thickener. Cannellini beans add body and protein, too, ensuring that a bowl of this cauliflower soup recipe really feels like dinner.

How to Make It

Step 1

Preheat oven to 350°F. Place 1/2 cup each cashews and water in a microwave-safe bowl; cover and microwave on high for 3 minutes; let cool. Transfer to a blender, add cup broth, and blend until very smooth.

Step 2

Heat oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add cauliflower and cook, stirring, until golden, about 5 minutes.

Step 3

Add beans, thyme, oregano, salt, pepper, and remaining 2 1/2 cups broth. Bring to a simmer and cook, covered, for 10 minutes.

Step 4

Toast remaining 1/4 cup cashews on a baking sheet until golden, about 6 minutes; chop and set aside.

Step 5

Add cauliflower mixture to blender and puree until smooth. Serve soup topped with toasted cashews, a drizzle of oil, and several grinds of pepper.

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Ratings & Reviews

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