Feel free to half this recipe as it makes a ton!
- Four heads cauliflower
- Eight stalks celery
- Twelve green onions
- One medium white onion
- Three carrots
- One full Leek
- Enough veggie broth to just cover veggies
- One small batch Cashew creme (1 cup dry nuts soaked overnight, blenderized until smooth with just enough clean water to cover the nuts in the blender)
- Toffutti sour creme
- celery salt, pepper, cumin, salt, garlic powder, and other favorite soup spices.
Clean and rough chop the cauliflower and set aside. Clean and fine chop all other veggies. With a few table spoons of olive oil, sweat the veggies until fully aromatic, and add seasonings to taste now. Add a few cups of broth to the pot and then pile in all the chopped cauliflower, cover with the rest of the broth. Boil until cauliflower is soft enough to easily insert a fork but isn't mushy. [This doesn't take as long as it would with potatoes, maybe half the time.]
Turn off the heat and allow to cool. In a second larger pot have the cashew creme waiting. Carefully ladle soup into a blender and blend it to smooth in batches. Pour the blended soup into the waiting cashew creme pot. Once all batches are added, stir and put it back on the heat. Add about a cup of sour creme to the pot and stir. Cashew creme dulls spices so re-taste and spice as needed. Serve hot.
This re-heats really well and goes great with sprouted wheat, sunflower bread. Sorry we didn't get a good picture it went pretty fast. :)