Cauliflower Cream Soup
16 ounce servings
10
servingstrimmed and rough chopped
use whole sprigs. Tie loosely in cheese cloth
Instructions
1. Saute garlic and onion in olive oil until tender
2. Add cauliflower through broth and bring to a simmer. Cover the pot and allow to cook 20 minutes until the cauliflower is very tender.
3. Process cashew through lemon juice until very smooth (2x on highest timer)
4. Pour the cashew cream into the soup, then blend the soup in the blender in batches
5. Salt may need to be adjusted. Crack some fresh black pepper over the top of each serving
Recipe Costs
How much the ingredients cost to produce a given number of servings of this recipe.
$10.21 /
10 servings
$1.02 / serving |
100% costed
Allergens
Allergens from this recipe's ingredients will appear in this table.
| Allergen | Ingredient |
|---|---|
| tree nut - cashew | cashew |
| tree nut - coconut | coconut milk |
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