This recipe combines fresh spring leeks, bulbs of green garlic and spring herbs with cauliflower to create a delicious, satisfying soup. Make it with a homemade cashew cream or use a cream of your choice.
Contributing chef Mary Capone is author of The Gluten Free Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and founder of Bella Gluten-Free.Yields 8 servings
- 1 cup raw cashews + 1 cup vegetable or chicken broth, or 1 cup cream of choice
- 1 tablespoon olive oil
- 2 leeks (white part only), chopped, or 1 small yellow onion, diced
- 4 bulbs spring or green garlic, chopped, or 2 cloves garlic, chopped
- 1 head cauliflower, cored and chopped into small florets (4-5 cups)
- 2 small new potatoes or 1 medium red potato, peeled and diced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 bay leaves
- 1 teaspoon sea salt
- Pepper, to taste
- 5 cups vegetable or chicken broth, more as needed
- 1 recipe Spring Herb Pistou (below), optional
- Toasted cashew nuts or sunflower seeds, optional, for garnish
1Make cashew cream by soaking 1 cup cashews in enough water to cover at least 1 hour. This softens the nuts and make them creamy when blended. Drain water and add cashews and 1 cup broth to blender. Pulse and process until a smooth cream forms. If using cream instead of cashew cream, skip this step.
2Heat olive oil in a large soup pan or stockpot. Add leeks and sauté until soft, about 3 minutes. Add garlic, cauliflower
3florets and potatoes and simmer until light brown, about 5 minutes.
4Add parsley, chives, bay leaves, salt, pepper and broth. Bring to a light simmer and cover pan. Cook an additional 15 minutes or until cauliflower and potatoes are fork-tender. Adjust salt and pepper to taste.
5Remove bay leaves and discard. Transfer soup mixture to blender and pulse until smooth. (You may have to do this in several batches.)
6Return soup to pan. Adjust thickness with additional broth, if desired. If adding more broth, reheat soup until warm, about 5 minutes.
7Serve soup warm. Top each serving with a teaspoon of Spring Herb Pistou. Sprinkle with toasted cashew nuts or sunflower seeds, if desired.
Spring Herb Pistou
PREP: 5 minutes
MAKES ABOUT 1½ CUPS.
Made with fresh chives, parsley and lemon, this French version of pesto delivers bright springtime flavor.
½ cup chopped chives
½ cup chopped flat leaf parsley
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup olive oil
Salt, to taste
1. Place chives, parsley, lemon juice and lemon zest in a blender or food processor and pulse until a paste forms.
2. With machine on, add olive oil in a slow drizzle until oil is incorporated and sauce is smooth.
3. Season with salt to taste.
Each tablespoon contains 41 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 5mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.