Friday, September 28, 2007

Creamy Cauliflower Soup



If you've been reading Gracious Hospitality for awhile, you probably realize that I love creamed soups made with oven-roasted cashews. This heart-healthy alternative to dairy is creamy, smooth, and rich. Recently I adapted my recipe for creamy potato soup to cauliflower soup. It did not disappoint. Savory, rich, and creamy --- it was a perfect supper for an autumn day.

Creamy Cauliflower Soup

1 head cauliflower, steamed in about 1 cup water
1 cup raw cashews, oven-roasted
3 - 4 cups soymilk
1/2 tsp. salt
1 Tbsp. soy sauce
1/2 tsp. marjoram

Steam cauliflower in water until tender. Place in blender and whiz until smooth. Pour about 1/2 the mixture into a kettle. Then add the cashews to the remaining cauliflower in the blender. Add about 1/2 the soymilk, salt, soy sauce, and marjoram. Blend until cashews are creamy and smooth. Pour into kettle and taste. Adjust seasonings as desired. Re-heat as necessary and serve.

*Adding a chicken-style seasoning like Bill's Best Chicknish' or McKay's is good in this recipe.


5 comments:

  1. Mmmm...I also love a good cream soup. I really like this creamy broccoli soup that I make. I will definitly have to try this one for sure. It looks beautiful the way you have it displayed. Take care now.
    Salina

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  2. I love cream soups. Not necessarily the calories that go along with them but definitely the flavor. Thanks for sharing all of your recipes and keep 'em coming!

    Love,
    Julie

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  3. You outdid yourself showing this soup. Your photo needs to be in a magazine. It made me want to bring a spoon to the computer and see if I could dip in ;-)

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  4. i love cream soups and cauliflower. Beautiful you out did yourself. you can find me at Daisy Boquet

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  5. This sounds really good! Thank you.

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