Ingredients
- 2 TB Earth Balance, divided
- 4–5 cups cauliflower florets
- 2/3 cup water
- 1 1/2 cups basic cashew cream
- 6 scallions, roughly chopped
- 2 shallots, roughly chopped
- 1 stalk celery, roughly chopped
- 2–3 cups vegetable broth
to serve
- sliced mushrooms
- fresh chopped parsley
- salt and pepper
Instructions
- Place 1 TB of the vegan butter, cauliflower florets and water into a medium-sized, heavy stockpot over medium heat. Cover and allow to soften for about 20 minutes, or until almost all of the water has been absorbed by the cauliflower.
- Transfer the cauliflower to a blender and allow to cool before pureeing. Once the mixture is smooth, add in the cashew cream and puree again.
- Return to your pot and add in the remaining 1 TB vegan butter. Add in the scallions, shallots and celery and saute over medium heat until softened, about 4 minutes. Transfer to the blender, allow to slightly cool, then puree again until smooth.
- Now add the entire contents of the blender back into the pot. Stir in 2 cups of the vegetable broth, adding in one more cup if you’d like a thinner soup.
- Garnish with sauteed mushrooms and fresh parsley. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes