Now that we have entered the prime Autumn months, I am all for beginning the “Soup Season”. (Let’s be honest, I’m always in the mood for soup). While I tend to lean more towards soups that have a thinner broth, sometimes I crave a thicker, almost “chowder-y” type of soup. That’s one of the advantages of making soup at home- YOU decide the texture/thickness. This creamy cauliflower soup is the perfect healthy soup for Autumn.
By combining recipe inspiration from Cookie and Kate, and Evolving Table, I created a soup that is creamy without using cream or extravagant amounts of butter. How does it get creamy without these ingredients? Cashews! By adding the unsalted cashews in with the other ingredients as they heat, the cashews soften. This makes it easier for them to be blended in to make a smooth, cohesive dish. The spinach adds a beautiful (healthy) color to it and adds a “je ne sais quoi” to the presentation.
Creamy Cauliflower Soup
(5 servings)
Ingredients
1 Sweet Onion, finely chopped
2 Tbsp Olive Oil
1 Large Head of Cauliflower, cut into florets (About 6 cups)
3 Large Garlic Cloves, crushed
6 cups Chicken or Vegetable Broth
1 cup Raw Cashews
2-3 Red Apples, cored and diced
1-2 tsps each Salt, Red Pepper Flakes, Paprika, Dried Sage
¼ cup Parmesan Cheese, grated
2 Tbsp, Lemon Juice
Garnish: Chopped Flat Leaf Parsley, Nutmeg
Instructions
In a large pot over medium heat, add the olive oil, onion, cashews, diced apples, red pepper flakes, salt, paprika, sage, and a dash of salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes. Stir in the garlic and cook until fragrant (about 30 seconds).
Transfer the cauliflower to the pot, add the broth, then bring the pot to a boil. Reduce the heat to keep it at a gentle simmer for 20 minutes or so; just enough time to allow the flavors to combine.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes.
Carefully transfer the hot soup to a blender, working in batches if necessary. Or, you can use an immersion blender to simplify the process, if possible. Blend until smooth.
Add the lemon juice, the nutmeg if using, and dash of salt; blend again.
Garnish individual bowls of soup with some chopped parsley, additional parmesan cheese, green onion and/or chives. Serve with preferred bread/baguette, and parmesan/pepper available on the side.
Keep the soup covered for up to four days in the refrigerator, or for several months in the freezer.
Enjoy!
