there are two things that i absolutely look forward to each year: fall and creamy soups. i know that many of you love summer and hate to see it go, and hate the idea of cold around the corner, but i must admit that i am a sweater, boot and hat gal. anyone who knows me knows that i am anxiously awaiting fall leaves, cool mornings, hot baths and a new season of cooking.
you see, growing up in western minnesota, i endured many a cold winter, but made the best of it by jumping on the three wheeler to plow through the fields or off to the hills to do some sledding. afterward, it was time to strip away the layers and settle in with a warm bowl of soup.
so, in honor of my love for soup i used one of my very favorite, and oh so delicious fall vegetables, cauliflower. combine that with toasted walnuts and a cream made by cashews and you have one hearty, satisfying soup.
so, to the season that is (shhhhh) just around the corner, this ones for you.
1 medium cauliflower – trimmed and separated
½ vidalia onion – chopped
2 cloves garlic - minced
2-3 cups no-chicken stock (reserve 1 cup to thin the soup
out a bit)
2 cups cashew cream (you can use a non-dairy cream too)
½ cup white wine
½ cup walnuts – chopped and toasted
3 tbsp earth balance
2 tbsp chives – chopped
¼ tsp garlic powder
salt and ground pepper
2 tbsp fresh parsley
1 loaf multi grain baguette
paprika, and extra walnuts for garnish
in a small mixing bowl, combine 2 Tbsp. earth balance, chives,
garlic powder and salt. set in
fridge to cool while the soup cooks.
in a large stockpot add remaining earth balance, onions and
garlic. cook until they sweat and
then add your cauliflower and stock.
bring to boil, cover and then let simmer for 15 minutes.
using an immersion blender, puree approximately 70% of the
soup, leaving a handful of “bites” in the soup. add a little more stock if you
find the soup to be too thick.
your liking and garnish with walnuts, parsley and paprika.
slice your bread approximately 1 inch in thickness. toss onto a medium/high grill, just
until slightly browned, then remove.
slather each piece with your chive butter.
serve with a sweet white wine.