Description
A nourishing and comforting plant-based soup featuring cauliflower and kale, blended with creamy cashews for a silky texture.
Ingredients
Scale
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, chopped small
- 1 cup celery, chopped
- 1 lb frozen (or fresh) cauliflower florets
- 6 cups vegetable broth
- 3 cups chopped kale, tough ribs removed (or baby spinach)
- 3/4 cup raw cashews, soaked in hot water for 5 minutes
- Salt, to taste
Instructions
- Sauté the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes until translucent.
- Add the garlic, carrots, and celery, and sauté for a few more minutes.
- Add the cauliflower and vegetable broth; bring to a boil and cook for 10-15 minutes.
- Add the cashews and 1 cup of the soup to a blender, blend until smooth, and add back to the pot.
- Use an immersion blender to blend a few times until creamy but textured.
- Add salt to taste and stir in chopped kale or spinach.
- If using kale, let it simmer for about 10 minutes until tender; if using spinach, let it wilt.
- Serve with brown rice or a good loaf of bread.
Notes
For added flavor, finish with a squeeze of lemon or a drizzle of olive oil. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg