Who needs dairy fat and blood-sugar spiking potatoes when you can enjoy a delicious blend of protein rich and creamy cashews, healing fats from coconut milk and lean starch from cauliflower. Cashews are soaked in water, drained and pureed with coconut milk and sauteed cauliflower, leeks and seasonings creating a wiser, more nutritious way to dine on this elegant French soup classic.
Serve in a demi-tasse as a prelude to dinner or serve as a meal with a side salad of mixed greens and pomegranate, for example, with a simple balsamic vinaigrette.
Serving size: 1 1/2 cups
Saturated fat: 11.2g
Per serving, this recipe provides nearly 72 percent of the RDA for vitamin C, 14% of the RDA for vitamin A and nearly 17% of the RDA for iron.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Cashews are soaked in water, drained and pureed with coconut milk and sauteed cauliflower, leeks and seasonings creating a wiser, more nutritious way to dine on this elegant French soup classic.
- For cashew cheese:
- 1 cup raw, unsalted cashews
- enough water to cover cashews
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- Remaining ingredients:
- 1/2 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 leeks, white part only, chopped
- 1 head cauliflower, trimmed and roughly chopped
- 2 cups vegetable stock
- enough water to cover cauliflower
- pinch sea salt
- pinch white pepper
- 1 ½ cups cashew cheese, ingredients above, instructions below
- fine zest of 1 lemon
- 1 ½ cups coconut milk plus additional as needed for desired consistency
- 1/4 cup chopped fresh Italian flat-leaf parsley leaves
- Make cashew cheese by soaking cashews for 4 hours or overnight in water.
- Drain, reserving 1/4 cup of the water.
- Puree with 1/4 cup water, 1/4 teaspoon sea salt, 1 1/2 tablespoons apple cider vinegar and 1 tablespoon lemon juice.
- In large stock pot, heat oil over medium heat, add onion and leeks and saute about 2 minutes.
- Add cauliflower and saute about 1 minute.
- Add vegetable stock and water.
- Add salt and pepper and allow to gently boil until cauliflower is tender, about 10 minutes.
- Puree cauliflower leek mixture in a blender or food processor.
- Add 1 cup of the cashew cheese and puree until smooth (place any remaining cashew cheese in an airtight container in the refrigerator for up to one week).
- Return to stock pot and whisk in lemon and coconut milk.
- Adjust seasonings (salt and pepper) as desired.
- Ladle into desired serving bowl and top with a little fresh parsley.