Nourish yourself with a delicious bowl of creamy cauliflower soup

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.”

Creamy Cauliflower & Carrot Soup

(Adapted from “Eat To Live”, by Joel Fuhrman)

Serves 6 to 8

1 head of cauliflower, washed, cut into 1-inch pieces
1/2 small onion, chopped
3 stalks celery, chopped
3 carrots, diced
1 teaspoon garlic, minced
2 cups fresh carrot juice (store bought or simply use more veggie broth)
4 cups water
4 teaspoons kosher salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 cup raw cashews
5 or 6 cups, fresh baby spinach, finely chopped

Instructions:
Place first 11 ingredients into large soup pot (cauliflower through nutmeg). Bring to a boil. Cover and reduce to a rolling simmer for 20 minutes, or until vegetables are tender. In a food processor or high-powered blender, blend the cashews with about 1/2 of the soup, until smooth and creamy. Return mixture to soup pot and stir well. Add the spinach, and allow the spinach to wilt from the heat. Serve hot.

3 Comments

  1. Vanessa on March 14, 2016 at 3:31 pm

    Made this soup yesterday Michelle and it is awesome! Ken loved it too. 🙂 I will definitely make it again.

    • Michelle on March 14, 2016 at 3:37 pm

      Awesome Vanessa. Thanks for letting me know. It’s a fav in our house!

  2. Amy on April 4, 2016 at 7:14 pm

    I blended all of the soup in my vitamix (minus the spinach) I just personally prefer the texture of creamy soups. And OMG. Just delicious! This will be a go to in our home!
    Thanks!

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