Written by April AshcroftCreamy Cauliflower Soup
Blending cauliflower with a small amount of raw cashews and sunflower seeds makes a delicious and healthy cream base for any of your favorite creamy soups.
Florets from1 head cauliflower
(cut in large florets)
4 cups water
1 cup carrots cubed
1 cup chopped celery
1 medium potato cubed
1/2 cashews or sunflower seeds
1 T Mrs. Dash Table Blend or Original
1 cup frozen peas
1 bunch scallions thinly sliced
3 T nutritional yeast
Juice from 1 lemon
Sea Salt to taste
Cook the cauliflower, carrots, celery, and potato in the 4 cups of water over medium-high heat until tender. Ladle just the cooked cauliflower and a cup of the broth into a blender. Add cashews or seeds and Mrs. Dash. Blend until smooth. Set aside. Add frozen peas and scallions to soup pot. Cook 2-3 minutes until scallions are soft. Add blended cauliflower mixture, lemon, nutritional yeast, and salt to taste.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
