Cream of Cauliflower Soup
Author: Heather Leno |
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Servings 6 3/4 cup |
Prep Time 20 minutes
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Cook Time 15-20 minutes |
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Ingredients:
6 cups florets*— approximately 1 small-medium head
1 tsp minced garlic
2/3 cup celery
2/3 cup sweet onion
3 3/4 cups hot water
5 tsp McKay’s or similar chicken-like seasoning
1 1/2 tsp lemon juice
3/4 tsp salt — to taste
1/3 cup raw cashews
unsweetened almond milk if needed
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Instructions:
- Rinse the cauliflower and break into small pieces.
- In a 2-quart sauce pan, sauté the onion and celery for five minutes in a very small amount of water, adding a tablespoon at a time to keep from sticking.
- Add the garlic and sauté two minutes longer.
- Add the water, seasonings and cauliflower, bring to a boil, cover with a lid, turn down the heat and continue to cook for 10-15 minutes just until the cauliflower is tender. Turn off heat, add the cashews and let it rest covered for 5 minutes.
- Carefully drain off part of the liquid and set aside. Pour the remaining contents into a blender and blend until it is totally creamy and smooth.
- Combine with the reserved liquid. It should not be thick, but pleasantly creamy. If the soup is too thick, add unsweetened almond milk until desired consistency.
- Taste and adjust seasonings as needed. Serve with croutons.
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Notes:
*For greatly enhanced nutritional benefit, chop cauliflower into bit-sized chunks and let it stand for 45 minutes before cooking. This is also beneficial with broccoli.
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