We eat a lot of soup around here and I am always trying new recipes. If a soup recipe gets made again it has to be awesome and this Golden Austrian Cauliflower Cream Soup is just that – awesome. It’s another recipe that calls for carrot juice – the magical ingredient that makes things taste special. The list of ingredients is fairly short but does include leeks and I keep it simple by buying the frozen ones at Trader Joe’s that have already been cleaned and sliced for me. Love that!
There is no dairy cream in this cream soup – instead cashews are blended with some of the soup liquid and they add a creamy richness that can’t be beat. If you wanted a completely smooth soup you could blend all of it, but we like our soups a little chunky so there is something to bite! This is a recipe from Dr Fuhrman and his soup recipes are some of our favorites – they have so much flavor and are packed with nutrients which also makes them very filling. It’s a win win.
Golden Austrian Cauliflower Cream Soup
1 head cauliflower, cut into pieces
1 cup celery, chopped
2 leeks, chopped – I use the frozen ones from Trader Joe’s
2 cloves garlic, minced
No- salt seasoning blend to taste or 2 tablespoons Dr Fuhrmans’ Vegizest seasoning blend – I like the no salt Kirkland seasoning
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg – freshly grated taste best
1/2 cup raw cashews or 1/4 cup raw cashew butter – I cut this in half from the original recipe and it’s still very creamy
5 cups chopped kale leaves (discard the stems) or baby spinach
Place all ingredients except the cashews and kale in a large soup pot. Cover and simmer for 15 – 20 minutes or until veggies are tender.
In a food processor or a high powered blender like a Blendtec or Vitamix – blend 2/3 of the soup mixture with the cashews or cashew butter until smooth and creamy. If you are using a food processor or a regular blender – I would soak the cashews in warm water for 30 minutes to soften them, drain and then proceed – they will blend smoother once soaked. Return blended mixture to the soup pot.
Steam kale until tender – if you use spinach it won’t need to be steamed – stir into soup mixture. Heat, eat and enjoy.
Yield: 9 cups – this varies depending on how big the head of cauliflower is.
Serving Size: 1 cup
Per Serving: 107 Calories, 4.8 g Protein, 16.5 g Carbohydrates, 3.2g Fat, 113 mg Sodium, 4.4 g Fiber, 723.7 mg Potassium
Recipe adapted from Dr Fuhrman.