Soups are my favorite thing to make this time of year, and a great way to sneak vegetables into my toddler. For part two of my cauliflower spot light, I knew I wanted to make a soup. This soup is creamy and full of flavor. Fun fact about cauliflower: It is full of nutrition. Just one cup of cauliflower has 85% of your daily need for Vitamin C. It has only 5 grams of carbs, 2 grams of fiber and 2 grams of protein.
- 1 head cauliflower cut into florets
- 6 cloves of garlic
- 2 small potatoes peeled and diced
- 3 cups vegetable broth
- 1/2 roasted garlic hummus
- 1/2 cup of raw cashews
- 1 cup prepared quinoa
- 2 tbsp oil
Add cashews to a bowl and pour hot water over them. Let soak for 2 hours.
Preheat oven to 425 degrees. Place the cauliflower and diced potatoes into a gallon sized plastic bag. Add the oil and salt and pepper. Mix thoroughly so it’s all coated and then dump it out onto a baking sheet. Take the garlic cloves, add a little oil, and wrap in foil and place on the pan as well.
Roast for 25 minutes (checking that the garlic isn’t burning after 15) and then remove from oven. Place the potatoes and cauliflower into a blender. Squeeze out the garlic cloves into the blender as well. Drain the cashews and add it to the blender with the hummus, vegetable broth, and additional salt and pepper.
We have a blendtec so I can cook the soup right in the blender. If you don’t, blend until smooth and then add to a pot to heat through. When I serve this I drizzle with olive oil and add a couple spoonfuls of quinoa ( for added texture and nutrition).