Creamed Cauliflower-Root Vegetable Soup
Author: 
Recipe type: Soup
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 large head of cauliflower
  • 3 carrots, roughly chopped (I like to use multicolored carrots)
  • 2 parsnips, roughly chopped
  • 5 large radishes
  • 1 cup celery, roughly chopped
  • 2 large onions, finely chopped, about 2 ¼ cups
  • 2-cups carrot juice, I use fresh juice from my juicer, but you can buy it at the grocer
  • 1 avocado
  • 1-cup raw cashews
  • 3 cups chopped spinach
  • 2 tsp salt
  • ⅛ tsp cayenne pepper
  • parsley or chopped chives for garnish
Instructions
  1. Add all the ingredients except avocado, cashews, and spinach to a stockpot and cook until the vegetables are slightly tender. This takes about 15-20 minutes.
  2. Put the avocado and cashews in the blender and add ⅔’s of the soup mixture from the pot into the blender. Blend until the mixture is a creamy golden color.
  3. Add the creamy mixture back into the pot. Cook for another 15 minutes on low.
  4. Add the chopped spinach. Cook until the spinach is wilted.
  5. Add salt and cayenne pepper.
  6. Garnish with chopped parsley or chopped chives.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/creamed-cauliflower-root-vegetable-soup/