Do you need a reset from all the holiday eating you've been doing? Are you craving a bowl of soup that's creamy with a bit of texture and spice? Then you should definitely make my Creamy Cauliflower & Potato Soup With Cashews & Chili Oil.
Last week I saw Ellie Krieger's recipe for Creamy Cauliflower Soup With Mushroom and Hazelnut Topping, but did not have shallots, mushrooms, hazelnuts, parsley, or sherry vinegar. I KNOW!!!
I decided to use what I did have and make my own version of the soup.
Creamy Cauliflower & Potato Soup With Cashews & Chili Oil
Ingredients
olive oil enough to cover the bottom of a soup pot
1/2 red onion, diced
1 head cauliflower, cut into bite-size pieces
1 large red potato, peeled, diced
4 cups vegetable broth
salt to taste {you'll need WAY more than you think}
black pepper to taste
toasted cashews, chopped
fresh cilantro, chopped
chili oil to taste
Directions
1. Heat the olive oil in a soup pot. Add onion, cauliflower, and potatoes and saute for 10 minutes on medium heat.
2. Add vegetable broth, season with salt and pepper, increase the heat and bring to a boil.
3. Lower the heat and simmer the soup, covered, for 15 to 20 minutes until the vegetables are fork tender.
4. Using an immersion blender, carefully puree the soup.
5. Taste and adjust for salt.
6. Ladle the soup into bowls and top with cashews, cilantro, and a drizzle of chili oil.
The soup reheats really well!
PS I made that bowl!!!
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