Creamy Cauliflower Soup

Brittany Pitschman
Print Recipe Pin Recipe
Cook Time 25 minutes
Course Soups, Stews & Sauces

Equipment

  • 7" Sauté Skillet
  • 4 Quart Stock Pot

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic 2 cloves
  • 2 cups of thinly sliced leeks white parts only
  • Celtic sea salt
  • 1 large head cauliflower chopped
  • 7 cups of vegetable broth
  • 1/4 cup raw unsalted cashews
  • 3 tablespoons chopped chives
  • 1 package of diced pancetta

Instructions
 

  • In a 7" Sauté Skillet, sauté 1 package of diced pancetta.
  • Chop 2 large leeks only using the white parts and 1 head of cauliflower.
  • In your 4 Quart Stock Pot, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.
  • Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes until the cauliflower is completely tender.
  • Remove the stockpot from heat and let the soup cool, then stir in cashews.
  • Pour soup into blender in batches and blend for about a 1 minute or until smooth and creamy.
  • Return the soup to the 4 Quart Stock Pot and warm it over low heat.
  • Add salt to taste
  • Pour into bowls and add pancetta, cheese, and chives on top.
  • To make Vegan just add chives.
Keyword cauliflower, soup