Creamy Cauliflower Soup & The Blender Girl Cookbook

It’s a good year for cookbooks, and the most recent one to hit the shelves is by my friend Tess Masters, a.k.a. “The Blender Girl.”

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If you’re not familiar with Tess’s website you’re missing out! A friend of mine introduced me to it a few years ago, and it’s become a great resource for delicious smoothie ideas and vegan recipes.

Tess’s debut cookbook, The Blender Girl, offers 100 whole-food recipes that are all gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free. While smoothies, soups, and spreads are a given in a blender cookbook, this surprisingly versatile collection also includes appetizers, salads, and main dishes, each with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce, Twisted Caesar Pleaser, and Spicy Chickpea Burgers with Portobello Buns and Greens.

The following soup is just one example of the tasty plant-based recipes in The Blender Girl. I love how it features a brief ingredient list and uses raw cashews or almonds for creaminess, without the need for heavy cream. With our fickle Spring weather, this soup is a perfect meal for a chillier evening!

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Creamy Cauliflower Soup (Vegan)
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 (200g) chopped leeks (white parts only, from 2 or 3 leeks)
Natural salt
1 head cauliflower, chopped
7 cups (1.65l) vegetable broth
1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish

Directions:

In a large saucepan, heat the oil over medium heat and 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. 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.

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.

5 from 6 votes
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Creamy Cauliflower Soup
A comforting and creamy soup that is surprisingly dairy-free!
Servings: 4 -6
Author: Detoxinista.com
Ingredients
  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
  • 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
  • Natural salt
  • 1 head cauliflower , chopped
  • 7 cups (1.65l) vegetable broth
  • 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) 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 and 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.)
  4. 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.

Pick up a copy of The Blender Girl for more delicious plant-based recipes from Tess!

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

Photo taken by Anson Smart © 2014

Disclaimer: Tess sent me a complimentary copy of her cookbook, but as always, I am under no obligation to post a positive review.

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

17 thoughts on “Creamy Cauliflower Soup & The Blender Girl Cookbook

  1. Shelly

    I can’t wait to get this book…it’s in my Amazon cart waiting for me to press the checkout button!!

    Reply
  2. Michelle @LALLnutrition

    Our spring has been slow to start too! My husband and I love roasting cauliflower then blending it in a broth and making it our ‘creamy’ base in soup. I love this idea though – boiling the cauliflower and also adding in cashews to make it more creamy 🙂 Sounds delicious!

    Thanks for sharing!

    Reply
  3. Pingback: Chai Spiced Rice Pudding & The Blender Girl Cookbook Giveaway | the taste space

  4. Abbi*tarian

    Thank you for sharing this soup! I bookmarked it & look forward to trying it :0). Do you think this book is helpful for those of us who have a regular blender, too? Also, is that quinoa garnishing that bowl of soup along with the chives? It doesn’t seem to be mentioned in the ingredients or instructions, so maybe it’s something else?

    Reply
  5. Cuero&Mør

    It´s exactly what I was looking…I was craving for some soup and wanted something different that I used to have!! I have tried before cauliflower soup but didn´t like the final result, I think this one with the leeks and cashews is going to taste amazing!! Thanks 🙂

    We also have healthy and easy recipes in our blog!!
    http://cueroandmorinspiration.com

    Reply
  6. Stephanie

    Super yummy! Perfect for the random storms we’ve been lucky enough to get in Indiana! Thanks for all the great recipes!

    Reply
  7. Dee

    I just made this and it is DELICIOUS! I sauteed the garlic and leeks till they browned just a bit to give it a roasted flavor. Out of the pot and 30 seconds in the Vitamix and voila. I highly recommend this recipe. I also used organic, no salt added vegetable stock mixed with Brad’s organic vegetable broth. Very rich flavor.

    Reply
  8. Jackie

    Tried this soup yesterday and made a double batch. It is fantastic! We are not vegetarians or vegans, just wanting to eat more veggies 🙂 Love the almonds idea. We sprinkled a little shredded cheese on top and some cracked pepper. My skin is glowing today because of the great vitamins I took in! And I feel great! Thanks for the great idea.

    Reply
  9. Meagan

    Oh my goodness, is this soup delicious! I only blended about half of the soup as we like to have some chucks in ours and it was amazing. Definitely saving this and making it again. Thanks for the recipe

    Reply

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