About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Cauliflower Soup with Peppers and Cashew Cream (Vegetarian with Vegan Option)


This savory and yummy cauliflower soup recipe is made with bell peppers and creamy cashew milk. Enjoy with butter or easily make it vegan cauliflower soup.


PREP TIME: 20 minutes

COOK TIME: 25 minutes

TOTAL TIME: 45 minutes

SERVINGS: 4 bowls or 8 cups of soup


INGREDIENTS:

-1 tablespoon Olive Oil

-1 tablespoon Unsalted Butter or Vegan Butter

-3 cloves Garlic, miced

-1 Red Onion, finely chopped

-2 cups Bell Pepper, minced (I used purple bell peppers from my garden, but any color will do fine)

-1 tablespoon White Wine Vinegar or White Balsamic Vinegar

-8 cups Cold Water

-6 cups Cauliflower (about 1 large head of cauliflower), chopped into half-inch pieces (6-8 cups)

-1 Turnip, peeled and chopped into half-inch pieces (1 cup)

-1 teaspoon Himalayan Pink Salt, or to taste (can substitute Kosher Salt if needed)

-1/2 teaspoon Black Pepper

-30 Raw Cashews, soaked and ground

-2 cups Turnip Greens, chopped into half-inch pieces (you can substitute radish greens, arugula or kale)

-1/2 Lemon, juiced, or to taste


INSTRUCTIONS:

PREPARE THE INGREDIENTS:

1. Soak cashews in warm water for 20 minutes or more. Blend well in a blender until you have cashew milk. Strain through a fine mesh strainer, and set aside until needed.

2. Complete the rest of your prep for the soup. Mince the garlic, onions, and peppers, and keep them in separate dishes. Wash and chop the cauliflower. Peel and chop the turnip. If you have turnip greens, they can be used in the soup, or you can use radish greens, arugula, or kale. Prepare them now or later. You won't need them until the last step.


COOK THE SOUP:

1. Heat olive oil and butter in a large stock pot. Add garlic and saute for a minute. Do not allow it to brown. Add onion and saute until translucent. Add peppers and 1 tablespoon vinegar, and saute until peppers are just soft.

2. Add water, cauliflower, turnip, salt and pepper, and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, until the cauliflower and turnip are soft and fully cooked.

3. Use an immersion blender to blend two-thirds of the soup. Alternately, remove the portion of the soup and blend it in a regular blender. If using the blender, be sure to cool the soup first or vent the lid. If the soup is still hot, there must be room for the steam to escape through the lid, or it could blast open and cause severe burns.

4. After blending, add back to the pot and add the cashew milk. Simmer for another 5 minutes. Turn off the heat. Taste and adjust for salt. Add the greens and fresh lemon juice. Taste again and adjust for salt and lemon. Allow the greens to cook in the retained heat of the soup so they are still green and slightly crunchy when you serve the soup.

5. Serve warm and enjoy!

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