When I was in Norway this year, I had the most delicious cauliflower soup and it inspired me to come home and make it. This cauliflower soup is beautiful, creamy, and delicious. Add some pesto or infused oil as garnish to take your soup to the next level.
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup sliced leek (just the white part)
4 cloves of garlic, minced
4 cups vegetable broth
2 1/2 cups water
1 large head of cauliflower, chopped
2 teaspoons salt
1/8 teaspoon crushed red pepper
1/4 teaspoon grains of paradise (optional)
1/2 cup cashews (well blended with 1 cup water)
Sauté onion and leek in olive oil until translucent
Add the crushed red pepper and garlic, sauté for a few more minutes.
Add vegetable stock, water, salt and pearl of paradise
Bring to a boil
Add cauliflower, simmer until tender (15 min. or so)
Remove from heat, let cool slightly.
Blend the soup mixture in a blender, return to pot.
Blend cashews and water in blender, and add to soup mixture.
Season to taste.
Note: Use less water, if the cauliflower is medium to small. This recipe is based on a large cauliflower.