Crazy Good Creamy Cauliflower Soup

Can you believe that January is already almost over? Today we’re rounding out our resolution posts with a great one from “The Blender Girl” Tess Masters. Her recipe is perfect for those trying to keep it healthy this year, especially for those who’d rather watch a chef on TV than be one at home.  

One of my new year's resolutions is to spend less time in the kitchen, without compromising flavor or nutrition. After the Tastes-Like-Ice-Cream-Kale Shake, this Creamy Cauliflower Soup is the most popular recipe on my website and in The Blender Girl cookbook. I get thousands of emails about it! It's super easy and makes you look like a gourmet chef in less than 30 minutes. Adults and children alike go crazy for this simple blend, so it’s ideal for feeding the whole family. You won't believe how something as common as cauliflower can taste so incredible--it’s crazy good and good for you!

Feel free to make extra and freeze it to have on hand for lunch on the go or a quick dinner.

Creamy Cauliflower Soup

Serves 6 as a starter, 4 as a main

Ingredients

2 tablespoons olive oil

2 teaspoons chopped garlic (about 2 cloves), plus more to taste

2 cups chopped leeks (white parts only, from 2 or 3 leeks)

Natural sea salt

1 head cauliflower, chopped

7 cups vegetable broth

1/4 cup raw unsalted cashews or 1/4 cup blanched slivered raw almonds, soaked

3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish

Instructions

1. In a large saucepan, heat the oil over medium heat. Saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute.
2. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
3. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

~Tess Masters

Tess Masters (theblendergirl.com) is a presenter, cook, and author of The Blender Girl cookbook and The Blender Girl Smoothies app.

Credit: Reprinted with permission from The Blender Girl by Tess Masters, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.