This extra-fast vegan soup gets a hint of fruity sweetness from an apple and a double dose of creaminess from almond milk and pureed raw cashews.
Slideshow: More Vegetable Soup Recipes
1 head of cauliflower (2 1/4 pounds), bottom trimmed and leaves removed
1 medium onion, chopped
1 small Pink Lady apple—peeled, cored and chopped
1/2 cup raw cashews
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne
1 cup plain unsweetened almond milk
Chopped roasted cashews, for garnish
How to Make It
Chop the cauliflower into large pieces, including the stem. In a large pot, combine all of the ingredients except the salt, almond milk and garnish. Add enough water to cover the vegetables, season with salt and bring to a boil. Simmer over low heat until the cauliflower is very tender, about 30 minutes. Let cool slightly.
Working in batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the almond milk. Rewarm over moderate heat, adding more water or almond milk for a thinner consistency, if desired. Season the soup with salt, garnish with chopped cashews and serve.
The soup can be refrigerated for up to 3 days.
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