Frankensteined Vegan Cauliflower Soup

Blended cashews add incredible creaminess to this vegan cauliflower soup recipe that will appeal to both vegans and meat eaters.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 364 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup diced onion
• 2 teaspoons chopped garlic
• 1 cup diced celery
• 2 cups diced potatoes
• 7 cups vegetable broth
• 5 tablespoons olive oil, divided
• 1 cup peas
• 1 cup unsalted raw cashews
• 1 head cauliflower, stalk removed
• 0.66666668653488 cup shredded carrots

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Chop 3/4 of the cauliflower and set aside. Slice the remaining 1/4 cauliflower and place slices in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper; toss to coat. Distribute evenly on a sheet pan.

Step 3

Roast in the preheated oven, stirring every 10 minutes, until evenly browned, 20 to 30 minutes.

Step 4

Meanwhile, heat remaining 3 tablespoons oil in a skillet over medium heat. Stir in onion and garlic and saute until the onion has softened and turned translucent, about 5 minutes. Add broth and bring to a boil.

Step 5

Remove 1/2 of the boiling broth and put it into a saucepan. Add chopped cauliflower and simmer over medium heat until cauliflower is tender, 20 to 30 minutes. Stir in peas 5 minutes before serving.

Step 6

Add potatoes, celery, and carrots to the remaining boiling broth and simmer over low heat until the potatoes are tender, about 15 minutes.

Step 7

Remove the chopped cauliflower and broth mixture from the heat and stir in cashews until soft. Working in batches, pour into a blender until halfway full. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into the potato and broth mixture. Repeat as necessary.

Step 8

Top each bowl with slices of roasted cauliflower.