A great recipe goes a long way when it comes to plant-based eating. And great ingredients go a long way for made-from-scratch meals at home. We love this step-by-step for Dairy-free Cashew Cauliflower Soup. Find all the supplies at the Co-op then whip out your biggest soup pot and get cooking!
View a short cooking video HERE.
-2 C Water
-4 T Olive oil
-1 T Chili paste
-2 tsp. Paprika
-1 tsp. Parsley
-One whole cauliflower, chopped into small-medium sized florets
-1/3 C. Raw cashews
-Garlic (6-10 cloves), minced
-One sweet onion, diced
-32oz of vegetable broth
-1 can of coconut cream or coconut milk
Put cauliflower, half of the onion, and half of the garlic in a casserole pan. Drizzle with olive oil and season with salt, pepper, and some paprika. Add water to the bottom of the pan, enough to just cover the bottom of the pan, about 1 C. Roast at 450 for about 20min until the veggies are sizzling and the cauliflower is slightly browned.
Meanwhile, bring about a cup of water to a boil in a small saucepan. Add cashews and keep at a boil for three minutes, drain, then incorporate into the roasting pan with the other veggies.
In a large soup pot, add the remaining onions, chili paste, a few tablespoons of olive oil, more salt, pepper, and paprika. Cook over medium heat until the onions are translucent and soft, and the mixture lightly sizzles. Add garlic and parsley and cook for a few more minutes. Remove from heat or keep at low heat until the roasted veggies are done.
Once the veggies are done roasting, add to the pot, add broth, and bring to a boil. Keep at a steady boil for ten minutes, periodically stirring.
Remove from heat, add coconut milk and stir. Transfer to a food processor (or use a handheld blender) and blend until soup is smooth.
Taste test, add spices as needed. Serve with any desired toppings and a favorite bread or salad. Get creative and try out your own variations. Enjoy!