Creamy cauliflower soup with coconut bacon
Who would've thought that cauliflower, cashews and nutritional yeast could taste so good together? This soup is creamy and nourishing. Not to mention that it is easy to make and can be done in under 30 minutes.
Ingredients (serves 4-6)
Prep time: 30 min
1 medium sized head cauliflower
2 garlic cloves
1 tablespoon olive oil
4 teaspoons vegetable stock powder
1.5 liter water
1/2 cashews, soaked
6 tablespoons nutritional yeast
1 tablespoon lemon juice
Salt and pepper to taste
In a soup pan, heat up the olive oil and fry the shallots.
When translucent, add the minced garlic and fry for another 2 minutes.
Add the chopped cauliflower, boiling water, vegetable stock powder and salt and bring to a boil. Then reduce to simmer for 20 minutes or until the cauliflower is soft.
Transfer the soup into a blender and add the cashews, lemon juice and nutritional yeast.
Blend until completely smooth and pour back into the soup pan.
Best served with some fresh herbs and the coconut bacon, for which the recipe is below.
1.5 cups coconut flakes
2 tablespoons soy sauce
1 tablespoon liquid smoke
2 teaspoons maple syrup
Preheat the oven on 165 degrees Celsius.
In a bowl, combine the coconut flakes, soy sauce, liquid smoke and maple syrup.
Spread the coconut bacon out on a baking sheet lined with baking paper. Bake for 15 minutes, stirring every 5 minutes.
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!