Description
Make this vegan soup with cashews a day before to let the flavors meld and intensify for a truly rich spoonful.
Ingredients
Scale
- 1.5–2 cups leeks (chopped)
- one head cauliflower (broken into florets (I also included the stalk + leaves))
- 2–3 cloves garlic
- 1–2 tbsp grapedseed (or other high heat oil)
- pinch aleppo pepper
- 2 pinches dried thyme
- pinch salt
- roughly 4 cups water
- 1–1.5 cups walnuts (pre-soaked (I soaked them for about 1.5 hours))
- 1 quarter of a preserved lemon
- 1/4 cup olive oil
- 1 tbsp smoked paprika
Instructions
- Toss chopped leeks, garlic and cauliflower in a small amount of grape seed or other high-heat appropriate oil. Sprinkle with thyme, aleppo pepper and a generous pinch of salt. Roast at 375 degrees for about 40 minutes (until golden). **If you haven’t soaked your walnuts yet, do it now in hot water.
- Remove roasted vegetables from oven and add to a large pot with about 3 cups of water, soaked walnuts, preserved lemon, smoked paprika and olive oil. Use an immersion blender to break down until creamy. Add more water, as necessary, to achieve a thinner, soup-like consistency.
- Once soup is pureed, gently heat through and puree again to achieve an even smoother consistency.
- Refrigerate overnight and reheat when ready to serve.
Notes
You will need either a very powerful immersion blender or a Vitamix for this soup to be successful.
- Category: Main, Side, Soup
- Cuisine: Vegan