Creamy Cauliflower Soup

(Preparation – 30 minutes; Serves – 6 to 8)

2 tablespoons olive oil

2 teaspoons minced garlic

2 cups thinly sliced leeks (white parts only)

1 teaspoon salt

1 head cauliflower, diced into ½ to 1 inch pieces

7 cups vegetable broth (or chicken broth)

1/4 cup raw unsalted cashews or almonds (plus a few extra nuts for serving)

3 tablespoons chopped chives or spring onions (for serving)

10 rashers crispy bacon (for serving)

Heat the oil in a large saucepan, and sauté the garlic and leeks for about 5 minutes. Add the cauliflower and sauté for another 3 to 5 minutes. Add the broth and bring to a boil. Add the salt and allow to simmer for a further 30 minutes. Remove from the stove and add the nuts of choice. Allow to cool and then puree until creamy and the nuts are still a bit crunchy. Toast a few of the left over nuts and garnish the soup with them. Or garnish with crumbled bacon and chives.

---

Another soup for the cold and chilly fall season. This Cauliflower soup is ever so quick and easy. It is no fuss! Toppings can be as suggested in the recipe, but for a soup night grated cheddar, toasted pumpkin seeds, or sesame seeds would be great too! Don’t forget the spicy sauce, or cayenne pepper. As this is a quick soup recipe be sure to invite a group of friends to join you for soup and game night!

#cauliflower #soup