There's just so much to say YES to about this soup. To name just a few of the benefits of eating cauliflower: helps reduce cancer risk, reduces inflammation, decreases risk of heart disease, huge doses of vitamins C and K, improves digestion and helps balance hormones and detox the body. Then, you add the benefits of the chicken broth or bone broth, and this is a perfect creamy soup to make to truly nourish your body! We also love the topping of raw cashews on top for a little crunch to make the creaminess really shine through in this soup.
In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 tsp of salt for about 3 minutes, until the vegetables are soft and onions are translucent.
Add the cauliflower and sauté for another minute.
Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon or potato masher.
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
Pour the soup into your high power blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. Alternatively, you can use an immersion blender.
Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
To serve, ladle the soup into bowls and garnish with chopped chives