Its cold outside!! And that means soup. I've been making this soup for 4 weeks in a row and just doubled the batch I made so I could have some for backup in the freezer. (#smart) My inspiration for this soup came from noracooks.com. Go follow her on IG (nora_cooks_vegan_) - she's got awesome vegan recipes! Here's my version of her super creamy vegan cauliflower kale soup. Enjoy!
1/4 cup veggie broth or water
1 onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
4 carrots, sliced or chopped
1 head cauliflower, florets removed and chopped to bite sized pieces
2 cartons veggie broth
1 bundle of kale, ribs removed
1 can chickpeas, drained and rinsed
3/4 cups cashews, soaked in hot water for 5 min (recommended raw, but if you cant find them, roasted cashews work too!)
2 cups brown rice, cooked
Salt to taste
Make it a meal:
Add water or broth to a soup pot - saute the onions until translucent and fragrant.
Add the garlic, carrots and celery and cook a few more minutes, stirring them around to tenderize.
Then add some salt, cauliflower and veggie broth. Bring soup to a boil and cook for another 10-15 minutes.
Once the cauliflower is cooked through, add the kale to the soup and let it wilt for a few minutes.
Then at this point I like to take the kale and put it in the blender with the soaked cashews, chickpeas and about 2 cups of the broth and blend that puppy smooth.
Pour that back into the soup and finish it off by stirring in the brown rice! (You'll notice, for the sake of beauty, I held off blending the soup until after I took the pic because it looks like this...)
You can top it with some green onions and definitely dip some homemade bread in that goodness.