Plant-Based Creamy Cauliflower Soup

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 30

Servings:

Calories: 97kcal

I love a rich and creamy soup and can't get enough cauliflower! How is this soup so CREAMY with NO dairy? The secret is cashews. In this recipe, I'll show you how to make a rich, velvety plant-based cauliflower soup with no cream, no dairy, and no oil.

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Equipment

Ingredients

1 medium onion diced
2 ribs celery diced
2 cloves garlic minced
1 liter vegetable broth low sodium
½ sweet potato cubed
1 potato yellow
1 head cauliflower cut into florets
¼ cup cashews
¼ cup nutritional yeast
1 tbsp lemon juice
1 tbsp dark miso paste
½ tsp cracked pepper

Instructions

Sauté the onions and celery for a few minutes in a soup pot, using just a little water if it starts to stick to the pan.
Add the garlic and cook for about a minute.
Add the vegetable broth, potatoes, and cauliflower, cover with a lid and simmer until cauliflower is soft.
Add the cashews along with a couple spoonfuls of cooked soup to a blender and blend until smooth.
Blend the remaining soup in small batches so that it doesn't blow up in your blender from the heat and transfer to another container until you have blended all of the soup.
Pour blended soup back into the soup pot and add the remaining ingredients, stirring well to dissolve the miso and cook for a few more minutes.

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Nutrition