Vegan Cauliflower Soup

🧾 Ingredients

• 3 minced garlic cloves
• 6 cups of chopped cauliflower
• 3 medium leeks, sliced (should be about 2 cups)
• 1 15 oz can of white beans, rinsed
• 1 tsp kosher or sea salt
• 3/4 tsp nutmeg
• 1/2 tsp red pepper flakes
• 1 tsp pepper
• 4 cups vegetable broth or stock
• 2 cups of water
• 1/2 cup nutritional yeast
• 1/4 cup cashews
• 1 tbsp olive oil

👩‍🍳 Directions

1. In a very large pot, heat olive oil and saute the leeks and garlic for about 2 minutes.
2. Add chopped cauliflower and saute for about 5 minutes.
3. Add the white beans, vegetable broth, and water into the pot and bring to a boil. Reduce heat, and cover and let simmer for about 30 minutes.
4. Pour half the soup into a high speed blender, and add in the cashews. Puree until very smooth. Add more water if needed to get to desired consistency. Add the other half of soup into the blender and repeat.
5. Transfer the soup back into the soup pot. Add salt and pepper to taste, nutmeg, red pepper flakes and nutritional yeast and stir well.
6. Serve, and enjoy!

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💡 Notes

This is a warm, velvety vegan soup that feels indulgent but uses simple, wholesome ingredients. Perfect for chilly days or as a starter to a winter meal. Can be made creamier by blending in soaked cashews or coconut milk.