Fantastic, very smooth vegetarian cauliflower soup stuffed with vegetables and quite heavenly. This is sound nourishment that doesn't have an aftertaste like it! This soup gets my children to eat kale (it's that great). Made rich with the expansion of cashews, yet you could forget about them and it would at present be very scrumptious!
I adore this soup to such an extent. It's anything but difficult to make, practically easy, particularly in the event that you utilize solidified cauliflower. The best tasting soups as I would see it are the smooth ones, which is absolutely attainable even once you go veggie lover!
This very rich veggie lover cauliflower kale soup is delightful and ideal for whenever of year. It's one soup formula I make over and over on the grounds that I generally have a craving for eating it; it's so scrumptious. I more often than not eat it with some darker rice, or once in a while just with a green plate of mixed greens. My children love to have some new bread for plunging, so I attempt to get some for them. In the event that it encourages them eat their veggies, I'm in support of it! 🙂
Also Try Our Recipe : Roasted Garlic Hummus
Ingredients
- 1 onion, chopped
- 4 cloves garlic, minced or pressed
- 4 medium carrots, chopped small
- 1 cup celery, chopped
- 1 lb frozen (or fresh) cauliflower florets
- 6 cups vegetable broth
- 3 cups chopped small kale, tough ribs removed (or baby spinach)
- 3/4 cup raw cashews, soaked in hot water for 5 minutes
- salt, to taste
Instructions
- In a large soup pot, saute the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes, until translucent.
- Add the garlic, carrots, celery and saute a few more minutes. Next add the cauliflower and vegetable broth. Bring to a boil and cook for 10-15 minutes.
- Add the cashews and 1 cup of the soup to a blender. Blend until smooth and add back to soup pot.
- Now, use your immersion blender if you have one and blend a few times, until the soup is creamy but still has some texture. If you prefer, you can blend all the soup in a blender and then add in the greens. I prefer to leave some texture. Add salt, to taste (will depend on the saltiness of your vegetable broth).
- Now add the chopped kale or spinach to the pot and stir well. If using kale, let it simmer for about 10 more minutes, until kale is tender. If using baby spinach, simply let it wilt into the soup. Serve with brown rice if desired or a good loaf of bread and salad.
For more detail : bit.ly/2P3BjFK
Read More Our Recipe : Homemade Cheesy Garlic Breadsticks Recipe
0 Comments