GOLDEN CAULIFLOWER LEEK SOUP adapted from @lifeisbutadish - Very little time to cook today so it is going to be a healthy and nourishing soup for dinner. This soup is very simple to make, creamy without the dairy, thick, flavorful, nourishing, healing, healthy, satisfying, comforting, warming, vegan, gluten-free, vegetarian and delicious. This healthy soup is nutritious enough to eat it for breakfast.
1 large leek, cut white portion into slightly large dices, washed and drained (146g-187g)
1 large head cauliflower (2.75 purchase weight / 901g trimmed and cut up florets and core cut up into large chunks)
3 large cloves garlic, sliced (18g)
1 cup raw cashew pieces (145g)
1 tablespoon turmeric
1-3/4 teaspoon salt
1 teaspoon ground black pepper
1 quart Trader Joe's brand Organic Hearty Vegetable Broth
2 cups water (454g)
2 tablespoons lemon juice (28g)
Heat a large pot over medium-high heat (7.0 on induction cooktop) until hot. Add 2 tablespoons EVOO. Add the leeks and saute until leeks starts to develop some color, about 2-4 minutes. Add the cauliflower, garlic and cashews and cook for 2 minutes, adding more oil if necessary and stirring frequently. Add the turmeric, salt and pepper and cook until fragrant, adding a little more oil if necessary and stirring frequently.
Stir in the vegetable stock and water and bring the soup to a boil. Cover pot and reduce heat to maintain a simmer (4.0 to 2.6 on induction) for 20 minutes or until cauliflower is soft. In batches, add the soup to a blender and blend until smooth (alternately, you can use an immersion blender). Finish the soup with lemon juice and more salt to taste if needed. Garnish each serving with drizzle of EVOO and/or roasted chickpeas or roasted cauliflower.
Yield 6 to 8 servings
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