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.
This recipe is featured on Healthy Vegan Friday.
Since we moved to a plant based diet back in March – wow I can’t believe it’s been that long – we have enjoyed trying so many new foods and recipes and that has kept this plant based diet interesting and fun. Not only are the plant based recipes healthy and packed with nutrients but they have amazing taste. I would never have thought that blended cashews could take the place of cream in soups or replace the fat in salad dressings with stellar results. Who would have thought that cooking dried beans in carrot juice would add so much flavor or that carrot juice would make a good base for soup. This way of eating is so satisfying and delicious – it continues to amaze me!
We are seeing a growing movement towards a whole foods plant based diet in our own community. The one and only all vegan restaurant near our neighborhood is doing a booming business. We often have conversations with other diners there about eating a plant based diet. There seems to be a lot of us middle aged folks (as well as the young people) who have made the plunge. We end up swapping information with fellow diners about other restaurants in our area that offer vegan options.
I have recently found a couple other bloggers in my area that are promoting a plant based diet and sharing information about local places to dine. It makes me hopeful that this way of eating is going to become more mainstream and once it does there will be even more choices when dining away from home.
A check of Amazon books shows that new whole foods plant based/vegan cookbooks are on the rise! You can get plant based cookbooks for entertaining, slow cookers, pressure cookers, vegan cheese, pizza, veggie burgers and more. I have bought more than my fair share of these cookbooks. So many recipes – so little time to try them all!
I hope my blog is also a good resource for those of you who want to eat healthy delicious food regardless of weather or not you follow a plant based diet or just want to incorporate a few meatless meals into your menu. Nutmeg Notebook is a labor of love for me. It’s fun to read your comments and when you let me know you and your family enjoyed a recipe you tried from here it fills me with joy!
Thanks for continuing to read and support my choice to move to a whole foods plant based diet!
Happy healthy eating!
Care to leave a comment?
Do you like cauliflower?