Updated: Aug 24, 2020
1 medium leek thinly sliced (optional..can substitute with onions if you don’t have leeks)
3 cloves of garlic – finely chopped
1 medium head of cauliflower, cut into florets (I actually use the stem as well..cut into small bite size pieces…so good)..no wasting for me.
1 ½ tsp of kosher salt(divided)…if using regular salt then use only 1 tsp.
¼ tsp of freshly grounded black pepper (can use less or more..of course I used moreJ)
¼ tsp Caraway seeds or can substitute with cumin seeds but the smell of the caraway seeds is different)
¼ tsp cumin powder
¼ tsp coriander powder
1 tbsp grounded cashews
4 cups of vegetable broth.
2 Bay Leaves
Couple of sprigs of fresh thyme(I had some in the freezerJ)
Garnish – can you whatever you have/want
Heat the oil in a large stock pot over medium-high heat
Once hot..add the leeks(onions) and garlic and saute for about 5 minutes
Add Cauliflower , ¾ of the salt, caraway seeds (cumin), coriander, cashews, black pepper and mix well.
Add the vegetable broth
Let it simmer for about 25 minutes
Remove from heat
Remove the sprigs of thyme and bay leaves
Blend using the hand blender (I used the Cuisinart hand blender)…until its very smooth. Feel free to add to achieve the consistency you desire.
Taste and adjust seasoning as you desire!
· Pour in a soup bowl and garnish (I used parmesan cheese, black pepper and chives). Serve with bread or sandwich (grilled cheese..yummy).
· I didn’t use any cream but you can. If you are then I would suggest waiting till the end to add it!
As I always say experiment!