Featured Recipe: Creamy Cauliflower Leek Soup (Dairy Free, Vegan)
A great way to reduce starch in a dish is to replace potatoes with cauliflower! You will love the way that substitution tastes in this delicious comforting soup!
Course Soup
Cuisine North American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8People
Ingredients
1LargeOrganic Cauliflower(Cut Into Small Florets)
2LargeOrganic Leeks(Thoroughly Cleaned and Diced)
1LargeOrganic White Onion(Diced)
3tbsp"Sarafino" Extra Virgin Olive Oil
5CupsWater
Savoury Cashew Cream
2CupsOrganic Raw Cashews
3Organic Garlic Cloves
3Cups Water
1CupNutritional Yeast
Sea Salt(To Taste)
Black Pepper(To Taste)
Instructions
In a large soup pot, over medium heat, sauté leeks and onions in olive oil for 5-7 minutes.
Add the cauliflower and sauté for another 5 minutes.
In a high speed blender combine the cashew cream ingredients and add them to the pot with the addition of 3 cups of water and simmer for 30 minutes or until cauliflower is fully cooked.
Carefully transfer the soup in batches to a high speed blender and blend until smooth. Alternatively use an immersion blender and enjoy as a lower carb alternative to potato – leek soup!
Notes
Each Serving Contains:297 calories; 14 g protein; 19 g total fat (0 g trans fat); 23g total carbohydrates (6g of sugar); 33mg sodium (without added salt)