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.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 Tbsp olive oil
- 2 Cloves garlic diced
- 2 Cups leeks chopped, from white part only
- salt sea, to taste
- 1 Head cauliflower chopped
- 7 Cups chicken broth chicken, vegetable, or chicken bone broth
- 1/4 Cup cashews raw, unsalted
- 3 Tbsp chives chopped, for garnish
Ingredients
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Instructions
- 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
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