Cauliflower Soup
Ingredients
-
1
tablespoon
olive oil
-
2
cloves
garlic
-
2
leeks
-
1
head (2-pound)
cauliflower
-
4
cups
vegetable broth
-
¼
cup
raw unsalted cashews
-
to taste
salt
-
to taste
pepper
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté garlic and leeks with a pinch of salt until softened.
- Add vegetable broth, cauliflower, and more salt and pepper, then bring to a boil. Cover and simmer until cauliflower is tender.
- Blend the soup with cashews until smooth, using a towel to cover the blender lid for steam.
- Return the blended soup to the pot, adjust seasoning, and serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
117
Total fat
7g
Total carbohydrates
12g
Total protein
2g
Sodium
950mg
Cholesterol
0mg
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