Appetizers / Soups / Salads

E2L Cauliflower Cream Soup is for Soup.

E2L Cauliflower Cream Soup takes 30 minutes to prepare.

E2L Cauliflower Cream Soup takes several minutes to cook.

E2L Cauliflower Cream Soup makes 6 servings.

The ingredients for E2L Cauliflower Cream Soup are:

1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons Dr. Fuhrman's VegiZest (or other no salt seasoning blend such as Mrs. Dash, adjusted to taste)
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
1 cup raw cashews or 1/2 cup raw cashew butter
5 cups chopped kale leaves or baby spinach

Here is how you make E2L Cauliflower Cream Soup:

Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup.In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).Serving Size: Makes 6 1.5-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user JWEIGS.

The nutritional information for E2L Cauliflower Cream Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 253.1

• Total Fat: 11.6 g
• Cholesterol: 0.0 mg
• Sodium: 127.9 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 7.7 g
• Protein: 9.2 g

The dietary needs meet for E2L Cauliflower Cream Soup is Vegan