Creamy Cauliflower Soup: Sauté 2 tsp chopped garlic, 2 cups chopped leeks and ¼ tsp of salt for 3 mins on a saucepan with 2 tbs olive oil. Add chopped cauliflower and sauté for a min. Add 7 cups of vegetable broth and bring to boil then simmer for 30 min. Switch off the heat and let it cool. Add ¼ cup raw unsalted cashews, blend until smooth and enjoy.
The temperature is dropping, or has dropped, and even if you live somewhere where it’s not that dramatic of a drop, the shorter days alone signal the changes winter brings. Your body feels those changes intensely, so just as it’s important to change your wardrobe, it’s key to shift your food choices and ingredients for better health.
Liquid nutrition is a winter power tool as the form makes it easy on your digestion as well as your preparation efforts. So from one pot meals, to soups, to purees, blends, juices, teas and toddies, here’s Better Winterized Liquid Nutrition Simplified (for which I enlisted the help of the amazing Tess Masters; check out her app and books for great recipes (for you and as gifts) to help you reap the benefits of better health all winter long.
Creamy Cauliflower Soup
There are great reasons we get excited to see cauliflower, pumpkin, parsnip, onions, chive, sweet potato, turnips, broccoli and brussels sprouts on menus, at the farmers markets or in our gardens. They pack nutrients that are key to winter health.
Here is a soup recipe that will make you look like a gourmet chef in less than 30 minutes. Blending in ¼ cup of raw cashews or blanched slivered almonds into vegetable soups will give you an incredible rich and creamy texture and flavor. This tastes like there’s gobs of heavy cream and even the most ardent dairy lovers will never know the difference .
Serves: 6 as a starter, 4 as a main.
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
- 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- Celtic sea salt
- 1 head cauliflower, chopped
- 7 cups (1.65l) vegetable broth
- 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
- 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
- In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.
- Add the cauliflower and sauté for another minute.
- Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
- Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
- Pour the soup into your blender in batches and blast on high for 1 to 2 minutes, until smooth and creamy.
- Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
- To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.