Creamy Cauliflower Soup with Herb Popcorn
Soaked cashews make this roasted cauliflower soup a creamy delight, without dairy! Garlic is roasted with the cauliflower, adding great flavor. Top with herbs and popcorn, and enjoy the contrasting textures!
Yield: 4 servings
Ingredients
- 1 large head of cauliflower, about 2 1/2 pounds once cored
- 4 tablespoons olive oil, divided
- 4 cloves of garlic, peeled & cut in half
- 3/4 teaspoon fine salt
- 1/2 cup diced onion
- 1/3 cup diced celery
- 3/4 cup raw cashews + 1/4 teaspoon salt, soaked in 1/2 cups filtered water for 8 hours
- 5 cups of vegetable broth
- 1/4 teaspoon black pepper
- Quinn Popcorn for topping (you can find it at Target or Whole Foods)
Instructions
- Preheat oven to 400 degrees. Cut cauliflower into small florets. Add cauliflower and garlic to a large bowl and drizzle with 3 tablespoons of olive oil. Stir, then add salt and stir again to coat. Spread onto two large sheet pans and roast for 25 to 30 minutes or until lightly browned.
- Meanwhile, heat remaining tablespoon of olive oil in a medium stock pot over medium heat. Add onions and celery, cooking for 5 minutes until translucent.
- Add cashews, including the water they have soaked in, and broth, then bring to a simmer. When cauliflower and garlic are finished cooking, add to stock pot.
- Simmer for additional 5 minutes, then add to a blender in batches. Puree until smooth. Garnish with popcorn.