Creamy Cauliflower Potato Soup – Vegan & Dairy-Free
Now, I had another cauliflower that was more than ripe – so I decided to try something new.A creamy, vegan, and dairy-free cauliflower potato soup, made with just a few ingredients, simple and quick to prepare! I was really happy with the result. 😊
Ingredients
- 1 cauliflower
- 700 g potato
- 1 small onion
- some cooking oil
- 3 1/2 cup water
- salt & pepper to taste
- 1/2 teaspoon freshly ground nutmeg
- 60 g cashews (soaked in filtered water for at least 3 hours, then drained)
- 1/2 cup water
- juice of 1/2 small lemon
- 1 tablespoon apple cider vinegar optional
- some chopped parsley for extra flavor and healthy goodness 🙂
Instructions
- Peel and chop the potatoes in bite size cubes. Cut the cauli flower into small pieces (remember that you can also use the stalk after chopping off the hard ‘peel’). Chop the onion into little cubes.
- Heat the coconut-oil in a large pot and fry the onions until soft. Then add water and potatoes. Bring to boil and simmer for approx. 10-15 minutes.
- In the meantime blend the cashew nuts with the water until it is a fine cream. Place aside.
- After the potatoes have cooked for 10-15 minutes, mash them roughly inside the pot with a potato masher. Then add the cauli let simmer for approx. 5 minutes.
- Finish with cashew nut cream and season with salt, pepper and nutmeg. Add lemon juice and apple cider vinegar just before serving.
Notes
Enjoy! 🙂