Creamy Vegan Cauliflower Soup

Photography by John Paul Urizar, taken from taste.com.au

• 2 tablespoons olive oil
• 2 cloves chopped garlic
• 2 cups chopped leeks (whites only, from about 3 leeks)
• Sea salt
• Cracked pepper
• 1 head cauliflower, chopped
• 7 cups vegetable broth
• 1/4 cup raw unsalted cashews
• 3 tablespoons chopped chives to garnish

1. In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until vegetables are soft.
2. Add the cauliflower and sauté for another minute.
3. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir periodically and mash up the cauliflower with a wooden spoon or masher.
4. Remove from the heat and allow the soup to cool slightly; stir in the nuts.
5. Blend in batches and puree on high for 1 to 2 minutes, until smooth.
6. Return the soup to the saucepan and warm it over low heat. Stir in salt and pepper to taste.
7. To serve, ladle the soup into bowls and garnish with chopped chives. Enjoy!

Serves 4.

Recipe from healthyblenderrecipes.com.au