Cream of Cauliflower Soup
Vegan, Gluten-Free, Paleo
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium carrot, diced
4 celery stalks, diced
6 garlic cloves, minced
4 cups vegetable broth
2 cups water (or more vegetable broth)
1 pound Yukon gold potatoes, peeled & cut into 1-inch cubes
1 medium head of cauliflower, cut into florets
1 cup raw cashews
2 teaspoons kosher salt + more to taste
1/2 teaspoon freshly cracked black pepper + more to taste
3 tablespoons nutritional yeast
1 teaspoon ground turmeric
2 bay leaves ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrot, and celery, and season with salt and pepper to taste. Cook the vegetables and stir until they are softened and lightly browned, about 8-10 minutes. Add the garlic and cook for 1 minute, stirring frequently.
Pour in vegetable broth, water, chopped potatoes, cauliflower florets, cashews, salt, pepper, nutritional yeast, turmeric, and bay leaves. Bring the soup to a boil. Then reduce the heat, cover, and simmer the soup until the potatoes are very tender, about 15 minutes.
Remove the bay leaves and transfer the soup to a blender in batches. Use a dish towel to cover the blender cap to prevent steam from expanding. Blend the soup until smooth and creamy, repeating with the next batch.. Taste for seasonings and adjust accordingly. If the soup is too thick, add more water and blend.