Look who's Vegan all of a sudden! Can't say when it began, but slowly over the long Winter, I have had less and less interest in eating meat for protein. Before you start to worry about my nutritional needs, let me just say I have never felt better. I am excited to share this creamy, delicious cauliflower soup for a few reasons. 1.) It is Vegan. 2.) No one in your family will ever suspect it is Vegan. 3.) It is delicious.
2 tablespoons olive oil
2 teaspoons chopped garlic (about 2 cloves - I used 4 cloves)
2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
Kosher or Sea salt
1 head cauliflower, chopped
7 cups vegetable broth (or water with a bit of added Kosher or Sea Salt)
1/4 cup (35g) raw unsalted cashews (available at Bulk Barn)
In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth (or water), 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. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Taste to adjust seasoning.