Rating: 2 stars
3595 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 3595
  • 1 star values: 0
  • 3,595 Ratings

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 

Michael Stebner
February 2015

Gallery

Credit: © Nate Cover

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Make Ahead

The soup can be refrigerated for up to 3 days.

Advertisement