We’re hardwired to crave it.
Comfort foods feel comfortable for a reason. Such concentrated cow’s milk hits us like a drug–literally dopamine to our brains–conditioning us to duplicate this experience.
When you go nutritarian, you’ll still want that wonderful creamy texture, but you know full-well that real cream will not help you gain health excellence.
That’s why Dr. Fuhrman placed this recipe front-and-center in his best-seller, Eat to Live. This is hands-down the perfect beginner’s nutritarian soup!
Get Your Cream-Fix From Cauliflower
All the creamy goodness in this soup is supplied by cauliflower and a cup full of raw cashews, all blended up, nice and creamy.
You can see this cauliflower-cashew cream sauce hack at work in this Nutritarian Mashed Potato Recipe and this Nutritarian Mushroom Gravy Recipe too. You’ll soon be getting your own cauliflower-creamy inspiration to add richness to your whole food plant-based favorites!
Remember, you can’t completely gorge-out on cauliflower-cashew cream. Raw cashews provide healthy fats but when you have excess fat to lose you really want to be mindful to keep it under 1 ounce of nuts and seeds daily (per Dr. Fuhrman’s aggressive weight-loss plan, p. 216 Eat to Live).
I love that this soup take easy-to-find ingredients and makes something that tastes absolutely gourmet from them!
Seriously, the most “exotic” item, if you can even call it that, is carrot juice. You’ll only need 2 cups and most health foods stores carry this in the perfect 16 oz. portion with the rest of their pre-made smoothies and juices.
You’re going to love how super-simple it is to make this soup!
Boil and simmer your veggies and carrot juice, then blend up 2/3rds of the veggies with your raw cashews.
It creates this gorgeous golden-yellow color that I promise will just make you happy to look at–literally a bowl of sunshine that’s doing amazing things for your body!
With all the loads of healthful veggies in the base of this soup–you know Dr. Fuhrman had to ratchet it up a notch and add in lightly-steamed greens!
You can use spinach or kale, and it really provides a lovely mouth-feel to the light and creamy soup base.
This soup is a study in contrasts…
It has a super-light texture but is surprisingly filling. It has an over-all savory taste with subtle sweetness from the carrots and carrot juice. The nutmeg rounds out and harmonizes all the flavors and really gives a great complement to the baby kale.
Bottom line: you need to make a big pot of this soup right away!
Then come on back and let me know what you think!
Golden Austrian Cauliflower Cream Soup
An easy-to-make vegan, oil-free, no-added-salt, nutritarian soup from Dr. Fuhrman's "Eat to Live" book and 6-week plan.
- 5 cups kale or baby spinach (I used baby kale)
- 4 cups water
- 1 head cauliflower, cut into florets
- 3 large carrots, diced (about 1 1/4 cup)
- 1 cup diced celery
- 1 cup raw cashews
- 2 leeks, chopped
- 2 cups carrot juice
- 2 cloves garlic minced (or sub 1 to 2 tsp. garlic powder)
- 2 tbsp no-salt seasoning
- 1/2 tsp ground nutmeg
Place everything except the kale and cashews into a large pot over medium-high heat.
Bring to a rolling boil, then reduce heat to medium-low and cover cooking for another 15 to 20 minutes. Veggies should be fork-tender.
If you're using kale, steam it very lightly in the microwave (or steamer). If you are using spinach there is no need to steam it will cook in the hot soup.
In a high-speed blender, blend two-thirds of the soup liquid and veggies. Add the cashews and blend on "hot soup" setting until smooth and creamy. You can also let the soup cool down first if you don't have the hot soup setting. Or use an immersion blender.
Add the blended mixture back into the pot and stir in the kale or spinach.
Makes about 9 cups.