Marvelous, overly velvety vegetarian cauliflower soup crammed with vegetables and quite heavenly. This is solid nourishment that doesn't suggest a flavor like it! This soup gets my children to eat kale (it's that great). Made smooth with the expansion of cashews, yet you could forget them and it would at present be very delicious!

I adore this soup to such an extent. It's anything but difficult to make, practically easy, particularly in the event that you utilize solidified cauliflower. The best tasting soups as I would see it are the rich ones, which is absolutely attainable even once you go vegetarian!

This excessively rich veggie lover cauliflower kale soup is delightful and ideal for whenever of year. It's one soup formula I make over and over on the grounds that I generally have a craving for eating it; it's so delectable. I for the most part eat it with some dark colored rice, or some of the time just with a green plate of mixed greens. My children love to have some crisp bread for plunging, so I attempt to get some for them. On the off chance that it causes them eat their veggies, I'm in support of it! 🙂

I use cashews in this soup to make it so rich and velvety without a drop of dairy. It probably won't be absolutely essential on the off chance that you splash your cashews truly well, yet it is extremely useful to have a powerful blender. This is the one I have and love: Vitamix 1300. I wholeheartedly prescribe it; it will transform you.

This Creamy Vegan Cauliflower Kale Soup is made with only 8 fixings and around 30 minutes. I want to utilize solidified cauliflower in this formula; it just truly improves things and means less slashing for me, yippee!
Super Creamy Vegan Cauliflower Kale Soup #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Simply Amazing Lemon Garlic Spinach #vegan #vegetarian #soup #breakfast #lunch

Ingredients

  • 1 onion, chopped
  • 4 cloves garlic, minced or pressed
  • 4 medium carrots, chopped small
  • 1 cup celery, chopped
  • 1 lb frozen (or fresh) cauliflower florets
  • 6 cups vegetable broth
  • 3 cups chopped small kale, tough ribs removed (or baby spinach)
  • 3/4 cup raw cashews, soaked in hot water for 5 minutes
  • salt, to taste

Instructions

  1. In a large soup pot, saute the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes, until translucent.
  2. Add the garlic, carrots, celery and saute a few more minutes. Next add the cauliflower and vegetable broth. Bring to a boil and cook for 10-15 minutes.
  3. Add the cashews and 1 cup of the soup to a blender. Blend until smooth and add back to soup pot. 
  4. Now, use your immersion blender if you have one and blend a few times, until the soup is creamy but still has some texture. If you prefer, you can blend all the soup in a blender and then add in the greens. I prefer to leave some texture. Add salt, to taste (will depend on the saltiness of your vegetable broth).
  5. Now add the chopped kale or spinach to the pot and stir well. If using kale, let it simmer for about 10 more minutes, until kale is tender. If using baby spinach, simply let it wilt into the soup. Serve with brown rice if desired or a good loaf of bread and salad.

Read more our recipe Shrimp and Avocado Ceviche #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2L2zO7d