Food poisoning? Stomach bug? I’m not sure what it is, but something nasty is going around my first grade classroom this week. If I do not have an appetite, (like this week) that is a sure sign I don’t feel well. I am someone who is always looking forward to the next meal and dreaming about breakfast before I go to sleep. So if I am not excited about food, then something is majorly up!
Wherever you are in the country or whatever you do, at some point this winter you are likely to feel the effects of the winter flu season. What better way to nourish and love your body than through healing food.
The past couple days, I found myself unable to stomach anything (TMI, sorry) except my healthy cauliflower soup. I’ve made it before, even when I am not sick, and it is just as good. It’s packed with vegetables, has a subtle but yummy flavor, and is filling but not too heavy.
Like I’ve mentioned before, I love making huge batches of soup, freezing them in Mason Jars, and then bringing them out when I am low on food, not in the mood to cook, or pack my lunch. It’s always convenient to have a meals on hand. I especially love having this soup ready to go when it means I don’t have to think about what to bring to school for Monday lunch on a Sunday night.
The color of this soup will depend on your vegetable broth. With this one, I used a darker broth making for a more yellow looking soup. You might find a lighter broth, which will yield a white soup. Either way, it will taste the same. Always aim to purchase low sodium broth and organic when possible.
The secret to the “creamy” and yet not too filling nature of this soup are the cashews. I do recommend soaking them before in order for them to blend properly. See my recipe for instructions on how to do so.
If you do choose to freeze the soup, make sure to leave room for expansion in the Mason Jars so they do not break. I have broken one too many jars that way!
I hope you enjoy my cauliflower and leek soup! What’s your favorite sick meal?
Cauliflower and Leek Soup
1 head of cauliflower
1/2 white onion
2 cloves of garlic
1 box of vegetable broth
1/2 cup of almond milk
1/4 cup of raw, unsalted cashews (preferably soaked)
2 tbsp. of olive oil
2 tsp. of salt
2 tsp. of pepper
1 tbsp. of thyme
Place the cashews in a bowl, a cover with water. Soak for at least an hour, preferably up to eight.
Dice the leek, garlic, and onion. Set aside.
Cut the cauliflower and break into small florets. Rinse and strain.
Heat the oil in a large pot. Add garlic, onion, leek, and spices. Mix for 2 minutes, or until the vegetables start to become transparent.
Add the cauliflower to the mixture and stir, coating in the oil and spices.
Add vegetable broth, almond milk, and cashews to the pot. Bring to a boil, and then reduce to a simmer. Simmer until the cauliflower can easily break apart with a fork, about 15-20 minutes.
In a high speed blender or food processor add the soup mixture and mix until well combined. *Note: if you blend it in a blender or Vitamix, I recommend doing it in two batches. Do NOT fill the blender all the way to the top, especially if it is still hot. It will cause an explosion.
Place soup in a bowl and enjoy. Garnish with fresh thyme if desired. Soup also freezes well.