Creamy Cauliflower Soup with Chipotle Swirl

This is good stuff… really. Often I make soup and have lost interest by the time it’s done, so it languishes in the fridge, waiting for someone to want it. This one, though, was amazing. Rich, creamy soup that doesn’t taste like cauliflower at all, topped with a smoky cashew chipotle swirl. And so quick and easy to make!

Creamy Cauliflower Soup with Chipotle Swirl

• 1 medium head cauliflower
• 3/4 cup raw cashews, soaked 15 minutes
• 1 dried chipotle pepper, soaked in hot water for 15 minutes
• water
• 1 tablespoon tahini
• 2 tablespoons nutritional yeast
• salt & pepper

Chop the cauliflower and place in a pot, and add water to just about cover the cauliflower. Boil until tender.

While that is cooking, place the cashews in the blender with 1/2 cup water and blend until smooth. Remove 1/2 cup of the cashew cream and set aside.

To the remaining cashew cream in the blender, add the chipotle pepper (chop it if it’s not yet soft) and blend until the pepper is completely blended. Place in a dish and rinse the blender.

Place the cauliflower and cooking water into the blender, along with the 1/2 cup plain cashew cream, tahini, nutritional yeast, salt & pepper to taste, and water to fill halfway up the mixture. Blend until creamy. Reheat if needed, and top with the chipotle cream.