Vegan Cauliflower Soup

Love this dish!  The ingredients are simple and it's packed FULL of veggies.  Plus both the husband and kiddo happily eat this- now that's perfection in my book!

Plus it's vegan....shhhhh....don't tell....

SO good!

Vegan Cauliflower Soup

2 Tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
1 large carrot, diced
1 garlic clove, diced
2 small/medium potatoes, diced
1 small head cauliflower, chopped
1 cup veggie broth
4 cups water
2 teaspoons salt
2 Tablespoons fresh parsley, chopped
1 cup raw cashews with 1 cup water
1 1/2 cup peas

Step 1:

Saute all the veggies except the peas in olive oil.  Don't worry about a perfect chop, you'll be blending this all later.

*Tip- you may want to reserve about 1/2 cup of your diced potatoes to add in AFTER you've blended your soup.  The husband likes a few chunks of potatoes in his bowl.

Add in salt and parsley.

Step 2:

Pour in veggie broth and 4 cups of water.  Bring to a low boil.

Step 3:

Blend cashews with 1 cup of water in a food processor.  Add to your pot and continue to cook on low boil for at least 30 minutes.  The longer the better with this dish!

Step 4:

Get out your trusty immersion blender and blend baby blend!

If you reserved a few potatoes, now is the time to add them in along with your frozen peas.  Cook another 10 minutes or until potatoes are done.


Serve with a rustic bread or better yet, the kiddo's favorite- in a bread bowl!  Yum!