Roasted Cauliflower Soup With Curried Cashew Cream (Vegan/Gluten
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 1 head cauliflower, cut into small pieces
- 3 garlic cloves, crushed
- 1 yellow onion, chopped
- 1 yukon gold potato, peeled and 1/4 diced
- 2 tablespoons olive oil
- salt and pepper
- 3 cups vegetable broth
- 1 1⁄2 cups non-dairy milk substitute
- 2 tablespoons fresh chives, for garnish
Curried Cashew Creme
- 3⁄4 raw cashews
- 1 1⁄2 tablespoons curry powder
- 1⁄4 teaspoon salt
- 1⁄2 cup non-dairy milk substitute, warmed
Directions
- Preheat oven to 425.
- In large oiled baken pan, combine cauliflower, garlic, onion and potato.
- Drizzle with olive oil and season with salt and pepper to taste.
- Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
- Transfer roasted veggies to a large pot, add broth and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
- Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
- Simmer 10 minutes longer.
- To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
- Cashew Creme.
- In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off