This soup has such a surprising taste. It’s smooth and buttery without using oil, butter or anything unhealthy. When I need a comfort food, something that tastes rich and fattening, this is where I turn. I get my fix without impeding my healthy diet.
It all starts with a huge, happy, head of cauliflower. This one looks real happy:
The root vegetables I use vary from time to time, depending on where I shop and what’s already in the fridge. I always include carrots and radishes, but sometimes I leave out the parsnips and colorful carrot medley. It’s best to use them all so that’s why I’ve included them in this recipe.
And for the Buttery flavors without butter or oil, use cashews and avocado:
Creamed Cauliflower-Root Vegetable Soup
Author: Dana Garner
Recipe type: Soup
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 large head of cauliflower
- 3 carrots, roughly chopped (I like to use multicolored carrots)
- 2 parsnips, roughly chopped
- 5 large radishes
- 1 cup celery, roughly chopped
- 2 large onions, finely chopped, about 2 ¼ cups
- 2-cups carrot juice, I use fresh juice from my juicer, but you can buy it at the grocer
- 1 avocado
- 1-cup raw cashews
- 3 cups chopped spinach
- 2 tsp salt
- ⅛ tsp cayenne pepper
- parsley or chopped chives for garnish
Instructions
- Add all the ingredients except avocado, cashews, and spinach to a stockpot and cook until the vegetables are slightly tender. This takes about 15-20 minutes.
- Put the avocado and cashews in the blender and add ⅔’s of the soup mixture from the pot into the blender. Blend until the mixture is a creamy golden color.
- Add the creamy mixture back into the pot. Cook for another 15 minutes on low.
- Add the chopped spinach. Cook until the spinach is wilted.
- Add salt and cayenne pepper.
- Garnish with chopped parsley or chopped chives.
