Cream of Cashew Soup recipe

Cashew Cream of Cauliflower & Broccoli Soup

If you’re anything like me, you obsessed over cauliflower because even if it smells like you’re cooking in a fart factory, it is SO DAMN VERSATILE AND DELICIOUS THAT YOU WILL DEAL WITH IT. You’ve seen cauliflower soup on here before, but this time around, I used both cauliflower AND broccoli, and added cashew cheese because it was one of those weeks and I needed my fix. You know all about my relationship with cashew cheese, right? Good.

So get ready, strap on a gas mask, and let’s cook some cauliflower!

The Recipe

You will need

  • 1/2 head cauliflower
  • 2 good sized broccoli crowns
  • Olive oil
  • Red pepper flakes, to taste
  • Salt & pepper, to taste
  • Cashew cheese – recipe here
  • 2 cups vegetable stock

To make:

Step 1: Veggie Prep, Obviously
Dude, I would be so happy with a bouquet of broccoli. Isn’t it pretty?
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Okay, you know what to do. Drizzle olive oil on a cooking sheet, cut up broccoli and cauliflower, drizzle with MORE olive oil, season with red pepper flakes, salt, and pepper. Roast away!! I roasted mine on 400 F for 20 minutes.
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Step 2: Blend Away
While your veggies are roasting, make your cashew cheese according to the recipe linked above. Once everything is done, add to your food processor/blender with your 2 cups of vegetable stock and go to town. Depending on how you want your consistency, add more or less vegetable stock. I like mine thick ;)

This is also where I will add necessary seasoning, if any. It’s totally your call! Once it’s done, find your fav Fiestware (mine is lapis) and take a pic… and tweet us it!! Yup, we’re serious.

It shoooould look something like this (unless your recipe took a turn for the worst somewhere along the line).
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Super hearty, super healthy, and super cheeeeeesy!! xx Bianca

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