March can be a bit of a dreary month. It’s cold and flu season, winter is hanging on, and we can’t wait for spring. One way I love to perk things up and nourish myself during this time, is with a big pot of warm, soothing, tasty soup.
My friend Susan brought this soup to a potluck a few years ago and it was a big hit. The combination of cauliflower, veggies, nutmeg and the creaminess of cashews make this vegan soup rich, smooth, and totally satisfying.
It’s delightfully flavourful and chocked full of nutrients. The soup will give you a good combination of protein, fibre, and carbs, plus a good dose of essential minerals like calcium, magnesium, phosphorus and potassium. And it’s jam packed wth vitamins A, B, C, E and K.
To top off the positives of this soup, you can whip it up in about 20 minutes. It’s the perfect comfort food for a dreary cold evening supper, and then you can take the leftovers for lunch the next day.
I shared this recipe recently with my Resolution Reboot cleanse participants. Here’s what a couple of them had to say about it:
“OMG I LOVE the Creamy Cauliflower and Carrot Soup! The recipe is a keeper.”
“The Carrot Cauliflower Spinach Soup was SO tasty! I can’t eat nuts and it was delicious even without them.”
To get your own copy of Creamy Cauliflower Soup, please enter your name and email address below for an instant download:
This post first appeared here in the Halifax Citizen on March 8, 2016.
Over to you: If you get a chance to make this soup, I’d love to hear how it turns out in the comments below.