A vegetable soup this satisfying and delicious might sound like a contradiction in terms. However, this Creamy Cauliflower and Carrot Soup has a few surprise guests — including cashews and carrot juice — that transform ordinary cauliflower, carrots, onions and spinach into an entirely unexpected, velvety comfort food.
Overflowing with so much flavor, you might easily miss that this soup is jam-packed with nutrients. Along with protein, fiber, calcium, magnesium, phosphorus and potassium, it is loaded with vitamins A, B, C, E and K (NutritionData.com).
This Creamy Cauliflower and Carrot Soup cooks in just about 20 minutes, so once your vegetables are prepped, it can be ready in a flash. And though this soup is ultra-nutritious, it may also be the perfect answer to a long, hard day, or a cold, rainy night, when only the most soothing, creamy, and delicious comfort food will do.
CREAMY CAULIFLOWER AND CARROT SOUP
1 head of cauliflower, washed, cut into 1-inch pieces
1/2 small onion, chopped
3 stalks celery, chopped
3 carrots, diced
1 teaspoon garlic, minced
2 cups fresh carrot juice
4 cups water
4 teaspoons kosher salt
1 teaspoon pepper
sprinkle of cayenne pepper
1/2 teaspoon ground nutmeg
1 cup raw cashews
5 or 6 cups, fresh baby spinach, finely chopped
Place first 11 ingredients (cauliflower through nutmeg) into a large soup pot. Bring to a boil. Cover and reduce to a rolling simmer for 20 minutes, or until vegetables are tender.
Add the spinach, and allow the spinach to wilt from the heat. Serve hot.
(Adapted from Eat to Live, by Joel Fuhrman)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen