Ideal for EatingEating ethically while eating great!

I experimented with thick cashew cream in a new soup today, and it turned out great. I knew it would be a cream of cauliflower soup, but I had a few other itms around that I threw in for the extra nutrients: golden sweet potato and celery.

Total prep and cook time was about 1 hour 15 minutes. It made 6 servings, and we had no leftovers. 

Ingredients

3 tablespoons coconut oil

1 small onion, chopped

1 golden sweet potato, chopped (you could use regular, orange sweet potatoes, but that will affect the color of the soup)

2 stalks celery, chopped

1 head cauliflower, florets broken into pieces

1 bay leaf

1 teaspoon coriander

salt, to taste

pepper, to taste

4 cups vegetable broth

1 1/2 cups thick cashew cream

fresh black truffles or black truffle salt, to taste (optional)

Directions

Heat oil in large stock pot. Sauté onion until soft and translucent.

Add cauliflower, sweet potato and celery to pot. Cook, covered, for about 10 minutes.

Stir in bay leaf, coriander, salt, pepper and broth. Bring to a boil then simmer on low, covered, for 30 minutes, until vegetables are soft.

Stir in thick cashew cream and simmer for 10 minutes.

Blend in small batches until smooth and creamy. Serve with optional truffles or black truffle salt.