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Sylvie's Creamy Vegan Cauliflower Soup Recipe – vegane Blumenkohlsuppe

This delicious soup is creamy, rich, and luscious with a subtle cheesy flavor. Made with whole foods and healthy veggies, it packs a nutritional punch. Plus it tastes so good and feels so satisfying. Perfect for soup season!

Servings:

Makes 4 - 6 servings

Ingredients:

• 1 onion
• 2 stalks celery
• 1-2 cloves garlic
• 1 medium yellow pepper
• 18 ounce (500 gram) bag frozen cauliflower florets
• 4 cups water or vegetable stock
• 3 teaspoons salt, divided
• black pepper, to taste
• 1 cup water
• 1.5 cups unsalted raw cashews
• scant 1/8 teaspoon ground mustard
• freshly grated nutmeg

Instructions:

1. Roughly chop all veggies, except cauliflower (unless you are using fresh cauliflower).
2. Add onion, celery, and garlic to a medium-size pot with enough water to cover the bottom. Cook over medium-high heat until onions are softened and translucent. Add a splash of water, when necessary, to keep veggies from sticking to the bottom.
3. Add cauliflower, 4 cups of water, 2 teaspoons salt, and a pinch of pepper, or to taste. Bring to a boil, reduce to medium heat, and simmer for 10 to 15 minutes until cauliflower is tender.
4. While the cauliflower is simmering, add 1 cup of water, the chopped yellow pepper, cashews, 1 teaspoons salt, and ground mustard to a blender to make the cheese sauce. (If you have a regular blender, please see note below.) Blend until completely smooth. Transfer to a bowl if you don’t have an immersion blender, and set aside.
5. When the cauliflower is done cooking, either use an immersion blender to purée the soup, or add contents of the pot to your blender and blend until smooth. Return to pot.
6. Add the cheese sauce to the cauliflower soup and whisk until thoroughly combined. Adjust seasonings to taste.
7. Garnish with freshly grated nutmeg to serve.

Notes/Hints:

• If you do not have a high powered blender, be sure to soak the cashews in water ahead of time for 5 to 8 hours. Or, you can boil them in a pot for 10 to 15 minutes. Simply drain and rinse the softened cashews and add them to the recipe.
• You can use a bit of olive oil to sauté your veggies instead of cooking them in water.
• If you use vegetable broth instead of water, you might want to start with less salt than the recipe calls for.
• Use one head of cauliflower instead of frozen florets.
• Add a few tablespoons of nutritional yeast and a little bit of lemon juice to make it "cheesier."
• Blend in some red pepper flakes to add a little heat.
• Add some fresh herbs, such as fresh thyme or fresh parsley.
• Try roasting the cauliflower and veggies on a baking sheet, then proceed with recipe for a roasted vegan cauliflower soup.

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11.03.2021 revision update