Velvety Smooth & Healthy Roasted Cauliflower Cashew Soup Dream 🌟💛😋
Ingredients
1 medium head cauliflower (about 2 lbs / 900g), cut into florets
1 large onion, cut into wedges
3 cloves garlic, unpeeled
2 tbsp (30ml) olive oil or avocado oil, divided
Salt and black pepper to taste
1/2 cup (70g) raw cashews, soaked (see note)
4 cups (960ml) vegetable broth
1 tbsp (10g) nutritional yeast (optional, for cheesy flavor)
Optional Garnish: Toasted cashews, fresh parsley/chives, drizzle of olive oil
Directions
1. Soak Cashews: Cover raw cashews with boiling water and soak for at least 15-30 minutes (or cold soak 4+ hours). Drain and rinse well.
2. Roast Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, toss the cauliflower florets, onion wedges, and unpeeled garlic cloves with 1 tbsp of the olive oil, salt, and pepper. Spread in a single layer.
3. Roast for 25-30 minutes, flipping halfway, until the cauliflower is tender and nicely caramelized with browned edges. The onion should be soft, and garlic soft inside its skin.
4. Prepare Soup Base: While vegetables roast, heat the remaining 1 tbsp olive oil (optional, can just use broth) in a large pot or Dutch oven over medium heat.
5. Blend Soup: Once vegetables are roasted, squeeze the soft roasted garlic cloves out of their skins directly into a high-speed blender. Add the roasted cauliflower, roasted onion, drained soaked cashews, vegetable broth, and nutritional yeast (if using) to the blender.
6. Blend on high speed until the soup is incredibly smooth and velvety. This may take 1-3 minutes. Be careful when blending hot liquids; work in batches if necessary or ensure your blender lid is vented.
7. Heat Through: Pour the blended soup into the large pot. Heat gently over medium-low heat, stirring occasionally, until warmed through. Do not boil.
8. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with toasted cashews, fresh herbs, or a drizzle of olive oil if desired.
Recipe Information:
Preparation Time: 15 min (+ cashew soaking) | Cooking Time: 35 min | Blending Time: 3 min | Total Time: 50 min (+ soaking) | Calories per Serving: ~200-250 | Number of Servings: 4-6
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