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Creamy Cauliflower Soup

Print Recipe
Course Soups, Chilis & Stews
Servings 8 Servings

Ingredients
  

  • 3 tablespoons coconut oil
  • 1 teaspoon salt to taste
  • 3 leeks trimmed, washed and thinly sliced
  • 2 cloves garlic peeled and roughly chopped
  • 2" piece of ginger peeled and grated
  • 1 medium head cauliflower cut into rough chunks
  • 0.5 cup raw cashews soaked for 2 hours or overnight, drained and rinsed
  • 4 cups broth vegetable or chicken
  • 1 tablespoon apple cider vinegar or fresh lemon juice

Instructions
 

  • Melt coconut oil in a large soup pot over medium heat. Add salt and leeks and sauté for 5 mins. Add garlic, ginger and cauliflower and sauté for another 5 mins. Add cashews and broth. Bring to a boil, reduce heat, cover and simmer for 30 mins.Remove from heat and let cool for at least an hour. Puree in a high speed blender until creamy.Season with vinegar or lemon juice, and salt to taste.Serve with hot sauce if desired.