Vegan Cream of Celery & Cauliflower Soup
Are you craving a creamy soup that is also healthy and delicious? Then this recipe is perfect for you.
- 1 tbsp avocado oil
- 6 ribs celery chopped
- 1 yellow onion chopped
- 4 garlic cloves minced
- 4 cups vegetable broth low sodium
- 1 cup water
- 1/3 cup all-purpose flour gluten-free, if preferred
- 1/2 cup cashews raw
- 1 bay leaf
- 1/2 tsp thyme dried
- 1/2 cup leeks white and light green parts
- 1 cup cauliflower florets
- salt and pepper to taste
In a large pot over medium heat warm the avocado oil and start cooking the diced onion, celery, leek and minced garlic. Sauté for about 5 minutes until the celery and onion begin to soften and look translucent.
Add in the vegetable broth and water then sprinkle in the flour while whisking to avoid any lumps.
Add in the raw cashews, cauliflower florets, bay leaf, and thyme.
Bring to a simmer and cook for about 15 minutes until the cashews and cauliflower are very soft.
Remove the bay leaf, then blend the soup in small batches. Make sure to blend until the cashews are completely blended.
Return to the pot to heat or serve directly from the blender. Season with salt and pepper to taste.
Sodium: 961mgCalcium: 37mgVitamin C: 17mgVitamin A: 727IUSugar: 5gFiber: 2gPotassium: 282mgCalories: 200kcalSaturated Fat: 2gFat: 11gProtein: 5gCarbohydrates: 22gIron: 2mg