Cauliflower is a chameleon in this recipe; this soup is so creamy and delicious you can close your eyes and be convinced it’s a comforting bowl of buttery mashed potatoes, with none of the guilt! Enjoy with a piece of your favourite artisan bread for a light meal or the start of a vegetarian feast.
Roasted Garlic, Cauliflower and Cashew Soup
1 head of garlic (about 6 cloves)
the florets of 1 large head of cauliflower
1 medium potato, diced
sea salt and black pepper
1 medium onion, finely diced
1/8 cup vegetable oil
3-4 cups vegetable broth
1 cup cashews, soaked at least one hour, then drained
1 tsp mustard (optional)
1 tbsp nutritional yeast (optional)
1/8 cup fresh chives, minced
olive oil for drizzling
Prepare the garlic for roasting by chopping off the tip and peeling off the outer papers. Set on a piece of aluminum foil and drizzle with a bit of olive oil. Wrap in the aluminum foil. For a step by step guide with photos, see http://www.wikihow.com/Roast-Garlic.
Spread the cauliflower florets and potato on a baking pan, drizzle lightly with olive oil and turn to coat. Place the foil-wrapped garlic on the pan along with the veggies and roast at 350 degrees for about 30 minutes, until the veggies are tender and the edges are golden brown.
Meanwhile, cook the onion in the oil in a large pot on medium-high heat until translucent. Unwrap the garlic and squeeze the soft roasted cloves into the pot, along with the cauliflower and potatoes. Add the cashews and 3 cups of vegetable broth and bring to a boil, then simmer for about ten minutes. Add the mustard and nutritional yeast if using. Using an immersion blender or Blendtec, blend the soup until pureed. Taste and add more salt and pepper if desired. The soup will be very thick; add more broth and blend again if you want the soup thinner (I like it thick and creamy, almost like mashed potatoes). Serve drizzled with olive oil and chives.