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🌱 I hope you all had a great weekend. We finished ours off with this quick & easy creamy potato, onion & cauliflower soup. I mean what’s not to love about soup? Pack it full of your fave veggies & you have a warm & hearty meal for any time of year!
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• Plant based, vegan, oil free, dairy free, gluten free, soy free, egg free, refined sugar free.
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✖️ Potato, Onion & Cauliflower Soup ~ serves 6-8
10 small potatoes, quartered
2 onions, roughly chopped
1 cauliflower, florets
2 celery ribs, roughly chopped
150 ml water
3 tsp minced garlic
2 litres vegan vegetable stock
200 ml unsweetened almond milk
1/2 tbsp dried parsley
1 1/2 tsp yellow mustard powder
Cracked black pepper, to taste
1/2 heaped cup natural cashew nuts {soaked 30 mins in boiling water, strained & rinsed}
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– In a large heavy based saucepan, sauté the potato, onion, cauliflower, celery, water & garlic for about 5 minutes, stirring. Add the remaining ingredients {except the cashews}, bring to a boil, reduce heat & simmer for 40 minutes.
– Scoop out about 2 cups of veggies with a slotted spoon & set aside. Add the rest of the soup to a high speed blender {I use a Vitamix for this} along with half of the soaked cashews {about 1/4 cup}. Blend until smooth & creamy. Return to the pot & stir together with the 2 cups of veggies. Heat & serve.
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✖️ Use the remaining soaked cashews {1/4 cup} for the cashew cream. Add the following ingredients to a high speed blender & blitz until smooth & creamy. Cashews, 2 1/2 tsp chopped basil, 2 handfuls spinach, 2 tbsp sunflower seeds, 1/2 cup water.
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✖️ Croutons ~ preheat oven to 190°C. Cut chosen bread into cubes. Place on a lined baking tray. Sprinkle with garlic powder, mustard powder & dried parsley. Bake for 5-10 minutes or until golden.
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