Cauliflower Cashew Cream Soup

Cauliflower Cashew Cream Soup

This soup is something unusual for me. First, it’s vegan. Second, it’s mostly subtle flavors rather than strong ones. That being said, it’s delicious. The original recipe is courtesy of Stepanie Burchiel, who makes amazing soups and sells them at central coast farmer’s markets. Her cookbook, available at Farmersmarketsoup.com, is full of delicious, healthy soup recipes. This was the first I tried, and though I tweaked it a little by adding some cayenne and chili powder, I can’t wait to go back and make more!

Start by heating grape seed oil over high heat in a large stockpot. Add the diced onions, cook until golden brown, then add the garlic and cook for another minute or two until browned.

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Add the vegetable stock and rice and bring to a boil. Once at a boil, reduce heat to medium and simmer until rice is tender (about 18-20 minutes).

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Meanwhile, make the cashew cream by placing the cashews and water in a high-powered blender for 45 seconds, or until pureed into a cream.

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Once the rice is tender, blend the mixture in the stockpot with either a hand blender or in batches in a food processor or blender until smooth. Return to pot if not using a hand blender, return to medium heat, and addd the potato, salt, bay leaf, and pepper. Cover and cook until the potato is soft, about 15 minutes.

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Cook cauliflower until it starts to soften, about 4 minutes, then puree the mixture gently with a hand blender, food processor, or normal blender. I kept some small pieces of the cauliflower whole to add texture, but whether you do or not is up to you.

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Return to pot, and temper the cashew cream by adding small amounts of soup liquid to it and stirring until the cashew cream has warmed so it won’t curdle. Once tempered, add the cashew cream to the soup along with lemon juice, cayenne pepper, and chili powder. Add more salt and pepper if desired, and serve.

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Cauliflower Cashew Cream Soup
 
Prep time
Cook time
Total time
 
Recipe adapted from Farmer's Market Soups
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • ¼ cup grape seed oil
  • 1 yellow onion, diced
  • 4-5 cloves garlic, minced
  • 7-8 cups vegetable stock
  • ⅓ cup Arborio rice
  • ¾ cup cashews
  • 1½ cup water
  • 1 large potato, peeled and chopped into ½" pieces
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 large head cauliflower, cored and cut into small pieces
  • juice of ½ Meyer lemon
  • 1 tablespoon ground chili powder
  • 1½ teaspoons cayenne pepper
Instructions
  1. Heat grape seed oil over high heat in a large stockpot. Add the diced onions, cook until golden brown, then add the garlic and cook for another minute or two until browned.
  2. Add the vegetable stock and rice and bring to a boil. Once at a boil, reduce heat to medium and simmer until rice is tender (about 18-20 minutes).
  3. Meanwhile, make the cashew cream by placing the cashews and water in a high-powered blender for 45 seconds, or until pureed into a cream.
  4. Once the rice is tender, blend the mixture in the stockpot with either a hand blender or in batches in a food processor or blender until smooth. Return to pot if not using a hand blender, return to medium heat, and addd the potato, salt, bay leaf, and pepper. Cover and cook until the potato is soft, about 15 minutes.
  5. Cook cauliflower until it starts to soften, about 4 minutes, then puree the mixture gently with a hand blender, food processor, or normal blender.
  6. Return to pot, and temper the cashew cream by adding small amounts of soup liquid to it and stirring until the cashew cream has warmed so it won't curdle. Once tempered, add the cashew cream to the soup along with lemon juice, cayenne pepper, and chili powder. Add more salt and pepper if desired, and serve.

 

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