Husband worked at a steak house right before I met him. Gross.
One of the things this particular steak house was known for was their potato soup. Women would sell their children for a drop. Grandmothers would cut someone.When the server brought it to the table people would faint from pure potato soup jubilation.
It was popular.
Ever since, husband has declared himself a potato soup expert. Naturally.
Sadly, this restaurants soup was full of bacon, dairy, and god knows what other horrifying ingredients. I have always wanted to find a vegan soup recipe that would satisfy his judgmental soup palate.
Recently I have achieved victory in this quest.
I stumbled upon a recipe for Roasted Cauliflower Soup topped with Curried Cashew Crème in the January/February issue of VegNews magazine. It was one of their 7 “must try” soups; which I guarantee you is no lie.
When I told him I was making cauliflower soup he seemed a little unsure, but after snarfing down two bowls he was a surefire fan. I believe his exact comments were, “this may be the best soup I ever had.”
*happy soup dance*
So it’s still winter and (for most of us) is cold and dreary out. This soup will make a delightful end to a cold and nasty day.
Recipe and more photos after the jump…
Roasted Cauliflower Soup
Source: VegNews Magazine
1 head cauliflower, cut into small florets
3 garlic cloves, crushed
1 yellow onion, chopped
1 potato, peeled and ¼ inch diced (Yukon gold is recommended)
2 Tb. Olive Oil
Salt and pepper, to taste
3 cups vegetable broth
1 ½ cups non-dairy milk
Curried Cashew Crème (for topping)
Chives, for garnish (optional)
Preheat oven to 425 degrees. In a large oiled baking pan, combine cauliflower, garlic, onion, and potato. Drizzle with olive oil and season with salt and pepper. Roast about 30 minutes or until tender and golden, stirring once about halfway through.
To a large pot, transfer roasted vegetables. Add broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. Transfer soup to a blender or food processor. Working in batches, puree until smooth. (If you have an immersion blender, just blend this directly in the pot)
Return soup to the pot and stir in non-dairy milk. Season with salt and pepper to taste. Simmer for 10 minutes longer. To serve, ladle into bowls, spoon a swirl of curried cashew crème in the center of each bowl, sprinkle with chives. Serve hot. (Serves about 4)
Curried Cashew Crème
¾ cup unsalted raw cashews
1 ½ tablespoons curry powder
½ teaspoon salt
½ cup warmed non dairy milk
In a blender or food processor, process cashews to a fine powder. Add curry powder, salt, and non dairy milk, and blend until smooth. (Curry can be omitted if you are not a curry fan.
Chubby Vegan Notes
- I didn't really change a thing about this recipe and I don’t think you have too….
- I did use soy milk as my non-dairy milk and Better than Bullion for the vegetable broth.
- For the curried cashew crème I used my little food processor and soaked the cashews for a bit. I don’t know if it really matters though.
|Man I love cauliflower!|
|Roasted and beautiful!|
|With the broth...|
|Blended with soy milk|