Cuisine: gluten free, soy free, tree nut free, vegan
Author: Gena Hamshaw
1/2cupabout 2 ounces raw cashews, soaked for at least 2 hours and drained*
1large white or yellow onionchopped
1large or 2 medium carrotschopped
1medium or large head cauliflowerabout 1 1/2 lbs, trimmed and cut into florets
2large or 3 medium sized russet or yukon gold potatoesabout 1 1/2 - 1 1/4 lbs, peeled and diced
3ears corn or 2 cups frozen and thawed corn kernels
6cupsvegetable broth or 6 cups water + 1 vegan bouillon cube
1/2teaspoonsaltplus extra to taste
1/4teaspoonfreshly ground black pepperplus extra to taste
Optional accompaniments: vegan cornbreadtoast, chopped chives or green onion tops, vegan bacon, smoked tofu, roasted chickpeas
Place the cashews into a powerful blender with 2/3 cup water. Blend for 1-2 minutes, or until you have a rich cashew cream. Set the cream aside.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, for 8-10 minutes, or until the carrots are getting soft and the onion is clear.
Add the cauliflower, potatoes, 1 cup of the corn, broth or water, smoked paprika, salt, pepper, and bay leaves to the pot. Bring the mixture to a boil. Reduce the heat to a simmer and cook, covered, for 20 minutes, or until the potatoes and cauliflower are completely tender.
Turn the heat off and remove the bay leaves. Puree about half of the soup with an immersion blender (or transfer half to a standing blender and puree, being careful to avoid spattering). The soup should be creamy, but some pieces of cauliflower, potato, and corn should be visible. Taste the soup and add extra salt and pepper as needed.
Add the remaining cup corn to the soup, along with the cashew cream (or coconut milk). Bring the soup back to a simmer, and cook, uncovered, for 5 minutes. Serve, with any accompaniments you like.
*In place of cashew cream, you can use 1 cup light or full-fat coconut milk.
Leftover soup will keep up to five days in an airtight container in the fridge. Soup can be frozen for up to two months.