The secret to this soup is the celery. And the stock. Actually it’s both. If you make your own stock using celery leaves all the better. But a low-salt vege stock cube will suffice if you haven’t the time. Buy organic celery from your farmers market. The flavour will be a gazillion times better and you can avoid the high use of pesticides in this vegetable.
You’ll notice you’re not sauteeing the onions and celery first. It’s not necessary in my book and a good way to avoid heated oils.
Ingredients
5 C water or vegetable stock
4 C cauliflower, chopped
1 medium onion, chopped (1½ C)
¾ C cashews, roasted
¾ C celery, thinly sliced
2 Tbl garlic, minced
1 tsp sea salt or to taste
3 Tbl nutritional yeast
Black pepper
Tamari to taste
Method
Slow roast the cashews at 150° on a dry baking sheet for 10-15 minutes or until lightly browned. Watch cafrefully! Set aside.
Add stock/water, cauliflower, onion, celery, garlic to a large pot and cook over medium heat until veges are just soft, approx 10 minutes, stir occasionally.
Remove from heat and allow to cool.
Stir in nutritional yeast.
Blend in batches, carefully adding the cashews and blend until smooth. Take care to only half fill the blender. Return to pot, add remaining ingredients and stir. Adjust seasonings.
Alternatively you can use a hand blender combining small amounts of the soup and cashews. Return to the pot and blend it all together.
Variations
Substitute broccoli for cauliflower.
Replace cashews with toasted macadamias or other nuts or seeds.
