Name: Creamy Cauliflower Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup raw cashews ((~140)g); 1 tbsp extra virgin olive oil; 2 null large leeks (washed, trimmed and diced (light green and white parts only)**); 4 null garlic cloves (chopped); 1 tsp dried thyme (***); 1 tsp dried oregano (***); 0.5 tsp red pepper flakes ((optional; omit if your sausage is spicy)); 4 cup vegetable broth ((946 mL)); 20 oz cauliflower florets ((~570g) cut into small-medium florets); 1.5 tsp kosher salt; null null freshly cracked black pepper to taste; 1.5 cup water ((240-480 mL)); 3.5 oz kale (or 2-3 large handfuls of kale); 12 oz vegan sausage ((285-400g)); 1 tbsp fresh lemon juice ((optional, but adds a nice fresh peppy taste at the end)); null null fresh thyme and parsley (chopped)

Instructions

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1

Pour some boiling [water](a891e176-e227-4c8d-9a42-a71d1c86b976) to cover the raw cashews (1 cup)(21738b30-c187-47f3-b11b-a1d18a53a4f8) while you prep everything else - about 15 minutes. Drain before using.
2

Heat the extra virgin olive oil (1 tbsp)(dde91209-f396-4907-8ab5-590b66644d1b) in a large Dutch oven or soup pot over medium to medium-high heat. Once hot, add the leeks (2 large)(746c936e-6a5e-402b-b2e7-71d97ecc2759). Sauté until softened and starting to brown, 3-4 minutes. Add cloves (4 garlic)(d6d0478e-c8a5-4acb-bda0-1d2606508021), dried thyme (1 tsp)(71a04ecb-2c67-4a0a-b613-62e953601aad), dried oregano (1 tsp)(3f21f114-1e89-4341-9542-759dfa307479), and red pepper flakes (0.5 tsp)(8fe09ce5-ad76-4ff4-83d9-d0ad42f276d5) (if using), and cook for 1 minute, stirring frequently.
3

Pour in the vegetable broth (4 cups)(3e3446f2-b865-434f-a0db-62d195afb0f2) and deglaze the pot, stirring up any browned bits on the bottom. Then add the soaked and drained [raw cashews](21738b30-c187-47f3-b11b-a1d18a53a4f8), cauliflower florets (20 oz)(7449c0f6-1b85-447c-a42e-2111f380d309), and kosher salt (1.5 tsp)(2f230e01-8396-400a-ad3b-8ec55ad46646) with [freshly cracked black pepper to taste](e6aec70b-4555-4c80-94f3-227428d4e9c0). Add enough [water](a891e176-e227-4c8d-9a42-a71d1c86b976) to cover the [cauliflower](7449c0f6-1b85-447c-a42e-2111f380d309) (approximately 1-2 cups, or 240-480 mL, for a thinner soupier texture).
4

Bring the soup to a boil. Then reduce heat to a rapid simmer and cook for 15 minutes, or until the [cauliflower](7449c0f6-1b85-447c-a42e-2111f380d309) is tender and soft.
5

While the soup is simmering, chop the [kale](865919a0-e613-41ae-93ce-3caa016ab3b7) into thin strips. Set aside.
6

Meanwhile, heat a large skillet over medium heat. Once hot, crumble the vegan sausage (12 oz)(25552bbd-68db-449b-b15d-c91a6bfc572c) into the pan and stir occasionally until browned (about 5 minutes). If using sliced [sausage](25552bbd-68db-449b-b15d-c91a6bfc572c), cook until seared on both sides. Remove from heat and set aside.
7

Once the soup is done cooking, blend until thick, creamy, and smooth. You can transfer it to a stand blender (in two batches), removing the center cap and covering with a dish towel to allow steam to escape. Alternatively, use an immersion blender directly in the pot.
8

Return the pureed soup to the pot and bring back to a simmer. If too thick, add more [water](a891e176-e227-4c8d-9a42-a71d1c86b976) to thin. Add the sliced [kale](865919a0-e613-41ae-93ce-3caa016ab3b7) and browned [sausage](25552bbd-68db-449b-b15d-c91a6bfc572c), and simmer until the [kale](865919a0-e613-41ae-93ce-3caa016ab3b7) is tender and wilted, about 3 minutes. Squeeze in fresh lemon juice (1 tbsp)(26948b74-c756-45ae-907d-cc9c70ae7a00), if using. Taste for seasonings, adding more [kosher salt](2f230e01-8396-400a-ad3b-8ec55ad46646) and [black pepper](e6aec70b-4555-4c80-94f3-227428d4e9c0) as needed.
9

Serve each soup bowl with a drizzle of [extra virgin olive oil](dde91209-f396-4907-8ab5-590b66644d1b), and if desired, [fresh thyme and parsley](d0c32417-f4d8-4ebb-b149-ec9cabcb4811).