I came across this delicious soup while completing Dr. Mark Hyman’s “10-Day Detox Diet” last fall. You can read more about this “challenge” by clicking on the image / link below.
Since then, I have prepared this recipe at least six times. It is creamy, thick and delectable. You will never guess that it’s dairy-free and gluten-free. It almost tastes like a vichyssoise. It can be eaten hot in winter and cold in summer.
{Vegan} Creamy Cauliflower
2016-01-20 13:41:35
Serves 4
Prep Time
25 min
Ingredients
- 2 tablespoons of extra virgin olive oil
- ½ medium onion, diced
- 2 garlic cloves, sliced
- 4 cups of water
- 1 medium cauliflower, cut into small florets
- ¼ cup raw cashews
- 2 tablespoons sesame seeds or 1 tablespoon tahini (preferable)
- 1/4 avocado (optional) **
- 1 tablespoon of fresh parsley or chives, chopped
- salt and freshly ground black pepper, to taste
Instructions
- Heat the oil in a medium soup pot over medium heat.
- Add the onion and garlic and sauté for 5 minutes, until translucent.
- Add 4 cups of water, the cauliflower, cashews, and sesame seeds or tahini.
- Bring to a boil, reduce the heat to low, and simmer for 10 to 15 minutes, or until the cauliflower is tender.
- Let cool for 5 minutes.
- Transfer to a blender or use a hand-held immersion blender to puree the soup directly in the pot.
- Season with salt and pepper.
- Garnish with parsley or chives
Notes
- Serve warm or chilled with your favorite salad and protein of your choice.
- ** Dr. Hyman recipe suggests blending 1/4 of avocado with the cauliflower. Since avocados are not in season, I omitted this ingredient. It still tastes delicious.
Sunshine & Kale http://sunshineandkale.com/
