This creamy soup is just so made creamy from the texture of the blended cauliflower and a fresh cashew milk. Served with a balsamic drizzle and fresh pickles, its a perfect little combo for a nice chilly day.
1 head Golden cauliflower (any cauliflower can be used, you just won’t get this color), big leaves around it removed, cut into large florets
1/2 bulb fennel, diced
1 carrot, diced
1/2 onion, diced
2 cups cashew milk
2 cups vegetable broth
2 TBSP olive oil
1. Heat oil in a large pot. Add fennel and onion, cook for about 5 minutes. Add cauliflower and carrot, toss with fennel mixture as best as possible and then add the cashew milk and broth. Cover with a lid and let sit on a low simmer until the cauliflower can be smashed easily with a fork, about 30 minutes Check on occasion to make sure you aren’t loosing all of the liquid!
2. Blend and add the salt and pepper. Adjust salt if you need more.
3. Serve hot with some pickled vegetables.