Creamy Cauliflower Cashew Veggie Soup

with Apple Citrus Cilantro Drizzle, Roasted Maple Brussels Sprout Croutons, and Cheese Broccoli Toasts

Creamy Cauliflower Cashew Veggie Soup

with Apple Citrus Cilantro Drizzle, Roasted Maple Brussels Sprout Croutons, and Cheese Broccoli Toasts

Created by our own Joni Marie Newman

This recipe was inspired by the contents of the large CSA box on February 20th. Joni loves a challenge, so this dish used up all 11 items in that week’s box. The great thing about this soup, is that you can use any greens and veggies in the soup, so feel free to sub anything you like! It’s also a great way to use up scraps and little bits of this and that left in your stash after cooking. Like the leaves from the broccoli!

Yield: About 1 gallon soup, 3 cups drizzle, 4 servings Brussels, and16 pieces broccoli

Ingredients

For the Creamy Cauliflower Cashew Soup:

1/2 cup plus 3 tablespoons neutral vegetable oil, divided

3 cups chopped celery (okay to include leaves)

1 white or yellow onion, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/4 teaspoon powdered sage

1 quart (4 cups) water, plus more if needed

1 bunch kale, roughly chopped

1 box spinach, roughly chopped

1 box bok choy, roughly chopped

remaining broccoli stems (see Broccoli Toasts recipe)

1 head cauliflower, cut into chunks

half of the roasted garlic (see Broccoli Toasts recipe)

1 (8oz) box of roasted salted cashews

3 tablespoons white miso paste

1/4 cup nutritional yeast

For the Apple Citrus Cilantro Drizzle:

2 fuji apples, cut into chunks, core removed (skin okay)

juice from 2 oranges

1 1/2 cups neutral vegetable oil

1/2 head romaine lettuce, roughly chopped

1 bunch cilantro

1 tablespoon red chile flakes

1/2 teaspoon salt

half of the roasted garlic (see Broccoli Toasts recipe)

For the Cheesy Broccoli Toasts:

1 large head broccoli

1 whole bulb garlic, about 10-12 cloves, peeled

Oil for brushing

salt for sprinkling

shredded cheese of your choice for topping

For the Maple Roasted Brussels Sprout Croutons:

1 (8 oz) box brussels sprouts, halved

1/4 cup olive oil

3 tablespoons maple syrup

1 tablespoon mustard powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Method

For the Creamy Cauliflower Cashew Soup: To a large pot, with a lid, heat 3 tablespoons oil over medium-high heat. Add chopped celery and onions, and saute until fragrant and translucent.

Stir in the salt, pepper, paprika, oregano, sage, and water. Stir to combine.

Add in kale, spinach, bok choy, and broccoli stems. Stir and cover. Cook until all greens have wilted and reduced in size by more than half. Stir occasionally

Once reduced, add a steamer basket to the pot and add the cauliflower chunks. Cover, and steam until tender, about 10 to 15 minutes.

Into a blender, carefully add steamed cauliflower, roasted garlic, cashews, remaining 1/2 cup oil, miso, and nutritional yeast. Puree until smooth. Add water, a little bit at a time, if needed. Seta aside.

Using a stick blender (or carefully transfer to a tabletop blender) puree the vegetable soup until smooth. Carefully add in cauliflower puree and mix until consistent.

Top with a swirl of Apple Citrus Cilantro Drizzle, a pile of Maple Roasted Brussels Sprout Croutons, and serve with Broccoli Toasts.

For the Apple Citrus Cilantro Drizzle: Add all ingredients to a blender and puree until mostly smooth, but a few colorful flecks remain.

Store in an airtight container for up to two weeks in the refrigerator. If separation occurs, shake before serving.

For the Cheesy Broccoli Toasts: Trim the florets off of a large head of broccoli. (Chop up the stems to use in the Creamy Cauliflower Cashew Veggie Soup.) Steam the broccoli until tender, about 10 to 15 minutes. You don’t want it al dente. You want it soft.

Preheat your oven to 425F and line a baking sheet with parchment. Arrange steamed broccoli on the baking sheet in a single layer. Carefully smash the broccoli to flatten it, using the bottom of a measuring cup or glass. Add garlic cloves to the tray in between the broccoli.

Brush the broccoli and garlic with oil and top the broccoli with a pinch of shredded cheese. Bake, uncovered, until broccoli is crisp and browned on the edges, and cheese is bubbly and browned.

Remove from oven and allow to cool enough to handle before serving. Use half of the garlic in the cauliflower puree for the Creamy Cauliflower Cashew Veggie Soup, and the other half for the Apple Citrus Cilantro Drizzle.

For the Maple Roasted Brussels Sprout Croutons: Preheat your oven to 425F and line a baking sheet with parchment. Whisk together all ingredients except sprouts. Toss sprouts in mixture. Arrange sprouts in a single layer and bake for 15 to 20 minutes, or until outer leaves are charred.

Enjoy!