This creamy soup uses cauliflower (and optional cashews) and no dairy.
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Author Melissa Torio
Ingredients
2tablespoonvirgin coconut oil
2clovesgarlicminced
1onionchopped
1leek(white part only) chopped
3medium potatoespeeled and diced
1cauliflowerroughly chopped
4cupsbroth or water
1teaspoonsaltplus more to taste
3tablespoonnutritional yeast
½cupcashewssoaked 2-6 hours (optional)
1bunchchivesminced (optional)
freshly ground black pepperto taste (optional)
Instructions
In a large pot on low-medium heat, add coconut oil.
When oil is hot, add garlic, onions and leeks. Cook until softened, about 5 minutes.
Add potatoes, cauliflower, broth or water, and salt.
Cover pot, bring to a boil then lower heat and simmer for 10 minutes or until potatoes and cauliflower are fork tender. Turn off heat.
Add nutritional yeast and soaked cashews, if using.
Use an immersion blender or a vented blender to purée the soup. If using an immersion blender, carefully place the blender into the pot and blend until smooth. If using a vented blender, carefully transfer soup into the blender container and blend until smooth. You may need to purée the soup in a couple of batches.
Place soup into bowls and top with chives and/or ground pepper, if using. Serve warm and enjoy!