Creamy roasted cauliflower-cashew soup that is easy to make and packed with flavours.
Servings3(1 ½ cup per serving)
AuthorLove Nourish Inspire
1medium head of cauliflower
4cloves of garlic
2Tbspextra virgin olive oil
½cupcashews – soaked for 1 hour and rinsed
3 ½cuplow sodium vegetable broth *
Preheat oven to 400° F. Cover a baking sheet with parchment paper. Spread the cauliflower florets and garlic on top. Drizzle with olive oil and use your hands to lightly cover everything on the pan with oil.
Roast the cauliflower for 40 minutes until they are slightly golden brown, shaking the pan half way through to ensure even baking.
Remove the garlic from the pan 25 minutes into baking and set aside. Continue to bake the cauliflower florets.
Remove the baked cauliflowers and let cool for 5 minutes before adding them to a high-speed blender (I like to use Vitamix).
Add the vegetable broth to your blender followed by the remaining ingredients (baked cauliflower, garlic, cashews, nutritional yeast, rice vinegar, lemon zest, salt, and black pepper).
Blend on high for 2 minutes until the soup has a smooth and creamy texture.
Taste test and adjust the seasoning to your liking (may add additional salt).
Transfer the soup into a medium pot and reheat on medium-low heat while mixing occasionally to prevent sticking.
Serve in your favourit bowl, top with a drizzle of olive oil, sesame seeds, some sprouts, and maybe some watermelon radishes*.
* To thin out the soup you may add more vegetable broth.
* I find watermelon radishes so pretty, plus they give a great crunch. Not to mention that it brings me joy to look at a colourful bowl. It is not necessary to use them in this recipe however.