I have to say this is the new household favorite, we cannot get enough of this yummy goodness. Author of The Blender Girl Tess Masters created perfection when she created this gluten-free, vegan, plant-based, whole-food, delicious creamy soup.
In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and ¼ teaspoon of salt for about 3 minutes, until the vegetables are soft.
Add the cauliflower and sauté for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender.
Stir the mix periodically and mash the cauliflower with a wooden spoon.
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg, even some white pepper.
Nutrition Facts
Creamy Cauliflower Soup
Serving Size
4 g
Amount per Serving
Calories
199
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Sodium
635
mg
28
%
Potassium
576
mg
16
%
Carbohydrates
22
g
7
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
7
g
14
%
Vitamin A
840
IU
17
%
Vitamin C
76
mg
92
%
Calcium
66
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.