Cream of Cauliflower Soup
10/28 -
1 Tbsp olive oil
1 cup diced onions
6 cups water
2 tsp salt
½ cup chicken style seasoning
1 tsp onion powder
¼ tsp garlic powder
1 Tbsp dried parsley
1 cup diced celery
2 cups diced potatoes
2/3 cup shredded carrots
1 cup raw cashews
4 cups water
1 ½ cups chopped, fresh cauliflower
1 cup frozen or fresh peas
- In a large 4-quart pot, sauté onions in olive oil until clear.
- Pour in 6 cups of water, add seasonings and bring to a boil.
- Add celery, potatoes and carrots, and simmer over low heat until cooked.
- Place cashews and 2 cups water in a blender and blend until creamy and smooth.
- Add blended mixture to soup stock and bring to a boil, stirring constantly.
- Reduce heat.
- Add fresh cauliflower and peas 5 minutes before serving.
