recipe: Vegan Creamy Cauliflower and Carrot Soup is soothing, satisfying and delicious
Vicki Brett-Gach | Contributor
Those words don't usually conjure up an image of vegetable soup. But maybe they should.
A vegetable soup this satisfying and delicious might sound like a contradiction in terms. However, this Creamy Cauliflower and Carrot Soup has a few surprise guests — including cashews and carrot juice — that transform ordinary cauliflower, carrots, onions and spinach into an entirely unexpected, velvety comfort food.
Overflowing with so much flavor, you might easily miss that this soup is jam-packed with nutrients. Along with protein, fiber, calcium, magnesium, phosphorus and potassium, it is loaded with vitamins A, B, C, E and K (NutritionData.com).
This Creamy Cauliflower and Carrot Soup cooks in just about 20 minutes, so once your vegetables are prepped, it can be ready in a flash. And though this soup is ultra-nutritious, it may also be the perfect answer to a long, hard day, or a cold, rainy night, when only the most soothing, creamy, and delicious comfort food will do.
Creamy Cauliflower and Carrot Soup (Adapted from "Eat To Live", by Joel Fuhrman)
Serves 6 to 8
1 head of cauliflower, washed, cut into 1-inch pieces
1/2 small onion, chopped
3 stalks celery, chopped
3 carrots, diced
1 teaspoon garlic, minced
2 cups fresh carrot juice
4 cups water
4 teaspoons kosher salt
1 teaspoon pepper
sprinkle of cayenne pepper
1/2 teaspoon ground nutmeg
1 cup raw cashews
5 or 6 cups, fresh baby spinach, finely chopped
Place first 11 ingredients into large soup pot (cauliflower through nutmeg). Bring to a boil. Cover and reduce to a rolling simmer for 20 minutes, or until vegetables are tender.
In a food processor or high-powered blender, blend the cashews with about 1/2 of the soup, until smooth and creamy. Return mixture to soup pot and stir well.
Add the spinach, and allow the spinach to wilt from the heat. Serve hot.