Description
This creamy vegan cauliflower soup is a comforting, nutrient-packed dish made with fresh vegetables, aromatic herbs, and a smooth blend of almond and cashew milk. Perfect for a nourishing meal, this soup combines the subtle sweetness of carrots and the earthy flavors of cauliflower with a hint of spice from cayenne and warming nutmeg. It’s blended to a velvety texture and garnished optionally with shredded cheddar cheese for added richness.
Ingredients
Scale
Vegetables
- 1 head cauliflower, chopped
- 3 carrots, coarsely chopped
- 1 cup celery, chopped
- 2 leeks, trimmed and chopped
- 4 cloves garlic, minced
- 4-5 handfuls spinach, chopped
Liquids and Broth
- 2 cups carrot juice
- 4 cups water
- 1 to 2 cups Unsweetened Original Almondmilk Cashewmilk Blend
- Optional: 1 tablespoon chicken bouillon (or substitute all liquids with chicken broth)
Spices and Seasonings
- 1/2 teaspoon nutmeg
- 2 teaspoons salt
- 1/2 to 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Dash of cayenne pepper
Garnish (Optional)
- Shredded cheddar cheese
Instructions
- Prepare the Vegetables: Chop all the vegetables including cauliflower, carrots, celery, leeks, and mince the garlic cloves thoroughly to ensure even cooking and flavor release.
- Combine Liquids and Vegetables: Pour the carrot juice and water into a large soup pot. Add the chopped vegetables into the pot and bring the mixture to a boil over medium-high heat, allowing the vegetables to start softening.
- Add Seasonings: Once boiling, incorporate the nutmeg, salt, black pepper, basil, thyme, sage, and cayenne pepper. If using chicken bouillon, add it now. Note that all liquid can be substituted with chicken broth for extra flavor.
- Simmer Soup: Reduce the heat to a simmer and cook for 20 to 30 minutes, or until all the vegetables are tender and easily pierced with a fork, developing the soup’s full flavor.
- Wilt Spinach (Optional): Turn off the heat and add the chopped spinach if you intend to blend it into the soup. Allow it to wilt for a few minutes in the residual heat before blending.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, leaving the lid partially open to let steam escape, and blend until creamy. Return the blended soup to the pot.
- Finish Soup: Turn the stove back on to medium heat and stir in the Unsweetened Original Almondmilk Cashewmilk Blend and the remaining spinach. Cook for a couple of minutes until the spinach wilts completely, creating a creamy and vibrant soup.
- Serve: Ladle the hot soup into bowls and garnish with shredded cheddar cheese if desired for a rich and tasty finish. Enjoy warm.
Notes
- This soup is naturally vegan if you omit the chicken bouillon and cheese garnish, making it suitable for vegan diets.
- The seasoning amounts can be adjusted for taste preferences, especially salt and cayenne for spice level.
- All liquids can be substituted with vegetable or chicken broth for deeper flavor.
- Use an immersion blender to avoid hot liquid splashes when blending.
- Spinach can be added before blending for a completely smooth texture or after blending for a bit of texture.
- Leftovers store well in the fridge for 3-4 days or can be frozen for up to 3 months.
