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.