Golden Austrian Cauliflower Cream Soup Recipes

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GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP



Golden Austrian Cauliflower Cream Soup image

An easy-to-make vegan, oil-free, no-added-salt, nutritarian soup from Dr. Fuhrman's "Eat to Live" book and 6-week plan.

Provided by Dr. Joel Fuhrman

Number Of Ingredients 11

5 cups kale or baby spinach ((I used baby kale))
4 cups water
1 head cauliflower, cut into florets
3 large carrots, diced ((about 1 1/4 cup))
1 cup diced celery
1 cup raw cashews
2 leeks, chopped
2 cups carrot juice
2 cloves garlic minced ((or sub 1 to 2 tsp. garlic powder))
2 tbsp no-salt seasoning
1/2 tsp ground nutmeg

Steps:

  • Place everything except the kale and cashews into a large pot over medium-high heat.
  • Bring to a rolling boil, then reduce heat to medium-low and cover cooking for another 15 to 20 minutes. Veggies should be fork-tender.
  • If you're using kale, steam it very lightly in the microwave (or steamer). If you are using spinach there is no need to steam it will cook in the hot soup.
  • In a high-speed blender, blend two-thirds of the soup liquid and veggies. Add the cashews and blend on "hot soup" setting until smooth and creamy. You can also let the soup cool down first if you don't have the hot soup setting. Or use an immersion blender.
  • Add the blended mixture back into the pot and stir in the kale or spinach.

DR. FUHRMAN'S GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP RECIPE: NUTRITARIAN AND VEGAN (+ VIDEO)



Dr. Fuhrman's Golden Austrian Cauliflower Cream Soup Recipe: Nutritarian and Vegan (+ video) image

Provided by cheri

Time 40m

Yield 6

Number Of Ingredients 11

1 head cauliflower, roughly chopped including stem center
3 large carrots, roughly chopped
1 cup celery, roughly chopped
2 leeks, roughly chopped
4 cloves garlic, minced or pressed
2 tablespoons no-salt seasoning or Dr. Fuhrman's VegiZest
2 cups carrot juice
4 cups water
1 teaspoon nutmeg
5 cups kale, stems removed and roughly chopped
1 cup raw cashews

Steps:

  • In a large soup pot over high heat, add all ingredients except cashews and kale. Bring to boil, cover and reduce head to medium low to simmer for 15 minutes or until vegetables are just tender. Add the kale and cook for 5 minutes or until wilted.
  • In a high-speed blender, add cashews and half the soup. Blend until smooth. Add back to the soup. Note that if you want the soup to be golden, add the kale at the end to wilt.

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP



GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP image

Categories     Soup/Stew     Vegetable

Number Of Ingredients 11

1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons Dr. Fuhrman's VegiZest (or other no salt seasoning blend such as Mrs. Dash, adjusted to taste)
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
1 cup raw cashews or 1/2 cup raw cashew butter
5 cups chopped kale leaves or baby spinach

Steps:

  • Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup. In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).

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