Post by Loupy on Dec 7, 2018 0:47:52 GMT -7
GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP
From: Kristen Hong @ hellonutritarian.com/cauliflower-cream-soup-with-crispy-kale/
All the creamy goodness in this soup is supplied by cauliflower and a cup full of raw cashews, all blended up, nice and creamy. An easy-to-make vegan, oil-free, no-added-salt, nutritarian soup from Dr. Fuhrman's "Eat to Live" book and 6-week plan.
Makes about 9 cups
INGREDIENTS
5 cups kale or baby spinach (I used baby kale)
4 cups water
1 head cauliflower, cut into florets
3 large carrots, diced (about 1 1/4 cup)
1 cup diced celery
1 cup raw cashews
2 leeks, chopped
2 cups carrot juice
2 cloves garlic minced (or sub 1 to 2 tsp. garlic powder)
2 tbsp no-salt seasoning
1/2 tsp ground nutmeg
INSTRUCTIONS
Place everything except the kale and cashews into a large pot over medium-high heat.
Bring to a rolling boil, then reduce heat to medium-low and cover cooking for another 15 to 20 minutes.
Veggies should be fork-tender.
If you're using kale, steam it very lightly in the microwave (or steamer).
If you are using spinach there is no need to steam it will cook in the hot soup.
In a high-speed blender, blend two-thirds of the soup liquid and veggies.
Add the cashews and blend on "hot soup" setting until smooth and creamy.
You can also let the soup cool down first if you don't have the hot soup setting.
Or use an immersion blender.
Add the blended mixture back into the pot and stir in the kale or spinach.
From: Kristen Hong @ hellonutritarian.com/cauliflower-cream-soup-with-crispy-kale/
All the creamy goodness in this soup is supplied by cauliflower and a cup full of raw cashews, all blended up, nice and creamy. An easy-to-make vegan, oil-free, no-added-salt, nutritarian soup from Dr. Fuhrman's "Eat to Live" book and 6-week plan.
Makes about 9 cups
INGREDIENTS
5 cups kale or baby spinach (I used baby kale)
4 cups water
1 head cauliflower, cut into florets
3 large carrots, diced (about 1 1/4 cup)
1 cup diced celery
1 cup raw cashews
2 leeks, chopped
2 cups carrot juice
2 cloves garlic minced (or sub 1 to 2 tsp. garlic powder)
2 tbsp no-salt seasoning
1/2 tsp ground nutmeg
INSTRUCTIONS
Place everything except the kale and cashews into a large pot over medium-high heat.
Bring to a rolling boil, then reduce heat to medium-low and cover cooking for another 15 to 20 minutes.
Veggies should be fork-tender.
If you're using kale, steam it very lightly in the microwave (or steamer).
If you are using spinach there is no need to steam it will cook in the hot soup.
In a high-speed blender, blend two-thirds of the soup liquid and veggies.
Add the cashews and blend on "hot soup" setting until smooth and creamy.
You can also let the soup cool down first if you don't have the hot soup setting.
Or use an immersion blender.
Add the blended mixture back into the pot and stir in the kale or spinach.
