Name: Creamy vegan cauliflower soup (oil free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup (75 gr) unsalted and unsalted cashew nuts + 150 ml of boiling water; 1 medium cauliflower; 1 large potato, peeled and diced; 3-4 garlic cloves, minced; 33.8 oz (1 liter) of water; 2 cubes of vegetable broth or 3 tsp if you use a powdered bouillon; 2 tsp miso (of your choice); 3 tsp (15 gr) nutritional yeast; salt and pepper to taste; 2 tbsp water or olive oil

Description

This warming creamy vegan cauliflower soup is a great starter or lunch. It’s light, oil-free, but creamy with a cheese flavor because of the nutritional yeast.

Ingredients

Scale

½ cup (75 gr) unsalted and unsalted cashew nuts + 150 ml of boiling water
1 medium cauliflower
1 large potato, peeled and diced
3–4 garlic cloves, minced
33.8 oz (1 liter) of water
2 cubes of vegetable broth or 3 tsp if you use a powdered bouillon
2 tsp miso (of your choice)
3 tsp (15 gr) nutritional yeast
salt and pepper to taste
2 tbsp water or olive oil

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Instructions

To a small bowl add the cashews and hot water and set aside to soak for about 20 minutes.

In a large saucepan, heat the oil or water and add the minced garlic to the pan. Stir and make sure to not burn the garlic, only heat it up.

Wash the cauliflower and cut into florets.

Add 33.8 oz /1 liter of water to the pan with the bouillon (cubes or powder). Start with just a little water to dissolve the bouillon, then add more while stirring the garlic and until the bouillon cube is dissolved. Then add the rest of the water.

Add the cauliflower florets and potato cubes.

Let this simmer gently over medium heat.

When the cashews have soaked in the water, drain and add the soaked cashews to the pan.

Add the nutritional yeast to the pan too. Simmer until the potato cubes are soft. This takes about 10 minutes, but the longer it simmers, the better.

When the soup is almost done add it to the blender along with the miso.

Blend on medium high until the soup is soft and creamy.

Taste and add salt and pepper to taste.

Serve warm.

Notes

You can also make this ahead. Store in an airtight container in the refrigerator for 3-4 days and heat on the stove to serve. You can also freeze the soup in an airtight container.

Tip: are you not so fond of the creamy soups, but do you like this recipe? Slice your cauliflower florets and potato cubes a bit finer and only blend 3/4 of the soup. Then add the pureed soup back to the pan. This way you have a creamy, but not completely smooth soup with some texture.