Cauliflower Purée Soup
What You'll Need
1 large onion, chopped
3 garlic cloves, minced
2 Tbsp vegetable broth powder
4 large potatoes, cut into small cubes
1 small cauliflower head cut into small pieces
Handful of cashews
How to Make It
1 In a thick-bottomed soup pot, heat 2 tablespoons of water. Once it starts to sizzle, add chopped onions. Sauté until the onions become translucent adding water one tablespoon at a time to prevent sticking. Throw in the garlic and sauté for another minute.
2 Add potatoes, cauliflower, vegetable broth and enough water to cover the veggies. Stir well. Bring to boil and let it simmer until the veggies are soft enough for puréeing – about 10 minutes.
3 Let the soup cool down a bit, then add the cashews and purée with immersion blender or regular blender.
4 Garnish with parsley and enjoy!
Top the soup with a tablespoon of nutritional yeast for a cheesy flavor.
Substitute the vegetable broth and water for low-sodium vegetable broth.
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