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!
Cuisine North American
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 8 People
- 1 Large Organic Cauliflower (Cut Into Small Florets)
- 2 Large Organic Leeks (Thoroughly Cleaned and Diced)
- 1 Large Organic White Onion (Diced)
- 3 tbsp "Sarafino" Extra Virgin Olive Oil
- 5 Cups Water
Savoury Cashew Cream
- 2 Cups Organic Raw Cashews
- 3 Organic Garlic Cloves
- 3 Cups Water
- 1 Cup Nutritional Yeast
- Sea Salt (To Taste)
- Black Pepper (To Taste)
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!
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)