Super creamy and comforting cauliflower soup for a sick day, adapted from @simpleveganblog. I added ginger for a flavor element, and cashews for some healthy fat. A lot of people don’t know that you can soak cashews in boiling water for a quicker softening process than letting them sit out for hours in room temperature water, so I just threw the cashews in while I brought everything to a boil. I used @ripplefoods unsweetened pea milk, which has a lot of protein. If I had my normal appetite, I’d probably serve this with some quinoa.
2 tbs coconut oil
1/2 red onion, diced
4 cloves garlic, peeled and minced
1/2 inch ginger, peeled and minced
1 large head cauliflower
2 cups vegetable stock (500ml)
1 cup plant milk
3 tbs nutritional yeast
2 tbs raw cashews
Salt & pepper to taste
Heat oil in a large pot and add onion, garlic, and ginger. Cook on medium until onion is translucent. Add cauliflower, vegetable broth, cashews, and milk and bring to boil. Cook on medium for 15-20 minutes uncovered, stirring occasionally until cauliflower is thoroughly boiled. The longer you boil, the thicker the soup will be. Add nutritional yeast, salt, and pepper, then transfer to a food processor or blender and blend until smooth. Top with choice of additions; I used more diced red onions, some crushed cashews, cilantro, and sunflower seeds.