Creamy Cauliflower Soup – The Blender Girl

by Kristina Sloggett

in cookbook review,Gluten Free,recipes,Vegan

Creamy Cauliflower Soup

The Blender Girl

My beautiful friend Tess Masters has written a beautiful book!

I say this completely unbiased – The Blender Girl Cookbook is stunning – amazing recipes with gorgeous photography to match.

If you have a prized high-speed blender, you need this book. If you have a regular-speed blender, you need this book. Hitting the shelves today, this is a collection of 100 beautifully photographed recipes – super easy, super healthy – meals, snacks, desserts and drinks. From a Pineapple Salsa Smoothie and a Glowing Greek Salad to Alkaline Tacos and a Chai Rice Pudding, there is something to suit every taste.

This is a book to be celebrated, and it is full of foods you can celebrate with.

In addition to the bounty of beautiful recipes, Tess walks us through the details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients.

Creamy Cauliflower Soup

The recipe I chose to make first from the book is one I had already tried – Tess made this soup when we were down in L.A. at Expo West – and I knew I’d make it again as soon as I could. Rich and flavorful, this soup pairs nicely with a scoop of fresh cooked quinoa – a luxuriously comforting meal is made!

Tess says this recipe is one her friends request most often – a simple, impressive and downright delicious soup that you can literally blend on demand in about forty minutes.

Jason and I love it, and I am so happy to share it with you today:

Vegan Cauliflower Soup

Creamy Cauliflower Soup

YIELD: serves 6 as a starter, 4 as a main

INGREDIENTS:

2 tablespoons olive oil
2 teaspoons chopped garlic (about 2 cloves), plus more to taste
2 cups (200 g) chopped leeks (white parts only, from 2 or 3 leeks)
natural salt
1 head cauliflower, chopped
7 cups (1.65 l) vegetable broth
1/4 cup (35 g) raw unsalted cashews OR blanched, slivered raw almonds, soaked
3 tablespoons chopped chives or grating of fresh nutmeg (choose one, not both), to garnish

INSTRUCTIONS:

In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for  about 3 minutes, until the vegetables are soft. Add the cauliflower and saute 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 puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend). 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 nutmeg.

Dairy Free Creamy Cauliflower Soup

For 99 more fantastic recipes, pick up The Blender Girl today.

Keep up with Tess at The Blender Girl, on Facebook, Twitter, Pinterest, and Instagram.

 

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

 

Cover Photo Credit: Photo taken by Anson Smart © 2014

 

{ 9 comments… read them below or add one }

1 Laura @ Sprint 2 the Table April 8, 2014 at 5:24 am

I want this book! I’m a (Vitamix) blender junkie. :) I wish I hadn’t just used my leek or I’d be making this tonight. Love the nutmeg on top – that’s such an underutilized finisher.

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2 Kristina Sloggett April 8, 2014 at 6:27 am

You will love this book, Laura! I bet there are more leeks on your way home … ;) and yep – I agree about nutmeg needing to be used more – hey, let’s start adding it to our recipes! xxo

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3 The Peace Patch April 8, 2014 at 5:56 am

Congrats to Tess…I bet the book is a fountain of blender brilliance! She is so creative…I always find her recipes delightfully inspiring. Thanks for the recipe…a thick garlicky veggie soup is just what I’m craving. Cheers!

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4 Kristina Sloggett April 8, 2014 at 6:26 am

It is a wonderful book – seriously beautiful to just sit and look through – and the recipes are all phenomenal! I hope you try the recipe soon – it really does come together quickly and is so very tasty!

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5 Heather (Where's the Beach) April 8, 2014 at 6:03 am

This looks fantastic. I don’t have a very good blender unfortunately. It’s a 24 dollar Walmart buy from when Jason and I first got together. I can almost smell the nutmeg on top. Perfect!

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6 Kristina Sloggett April 8, 2014 at 6:25 am

Tess is giving away SEVEN VitaMix blenders this week – you should enter Heather! that said, these recipes can be made with a regular blender as well. The nutmeg is perfect with this soup!

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7 Jolene April 8, 2014 at 9:51 am

YUM! Just pinned this, looks delish!!

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8 Eileen April 8, 2014 at 11:20 am

This soup sounds fantastic! I don’t know why, but I never think to use soaked cashews in soups (even though I heart them in other applications). Must give it a try!

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9 Kristina Sloggett April 14, 2014 at 9:21 am

cashews elevate a soup to a bisque ;)

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