Cream of Cauliflower Soup with Tangy Chive Oil

Today’s recipe is another one that will require my cashew béchamel sauce. Soup may not seem that exciting, but to get a soup this rich and creamy and vegan (and soy free!) is quite an accomplishment. Brace yourselves, chefs and other dairy enthusiasts – because this concept will knock your socks off.

Cream of Cauli Soup2
Yields approx 2.8L

1 TBSP Oil
1/2 Brown Onion, diced
1/2 C Potato, peeled & diced (not the waxy kind)
3 C / 5 Stalks Celery, roughly chopped
1kg / 1 head Cauliflower, stalks & florets, roughly chopped
2 Bay Leaves
1 1/4 C Cashew Béchamel*
4 C Vegetable Stock (low sodium)
2 C Water

  • Place a large pot on medium heat with the oil in it. Once hot, add the onion and sauté for 3-4 minutes.
  • Add the potato & celery. Sauté for a further 4-5 minutes.
  • Turn the heat up to high and add the cauliflower, stock, water & bay leaves. Bring to the boil and cook with the lid on for 15 minutes.
  • Remove the lid and cook for a further 10 minutes to reduce the soup.
  • Remove the bay leaves and prod a piece of diced potato with a fork to make sure it’s tender. If it’s not, cook the soup a little longer. The smaller you dice your potato, the quicker it’ll cook – so try not to throw in large chunks.
  • Blend the soup with the cashew béchamel in batches, return to the pot and stir over low heat to combine and heat through.
  • Serve, or let it cool and portion it out into containers for your freezer!

*If you’ve made this in advance for the previous recipe and stored it in the fridge, it’ll be fairly thick. In this case, use 1 heaped cup with a couple of TBSP of water blended together.


Tangy Chive Oil

Up close
Yields more than you’ll need but will keep in the fridge for use with other dishes.

Now, for the tangy chive oil! Don’t bypass this if you can help it. The herby, lemony tang cuts through the creaminess of this soup superbly. My only caution to you is that you use a good quality (and preferrably organic) olive oil – and if you don’t like the taste of olive oil, use something more neutral like canola oil – because you’ll definitely be able to taste it.

1/3 C Extra Virgin Olive Oil (organic if possible!)
1/2 C / 10g Fresh Chives
2 Scant tsp Lemon Juice
Salt (a couple of pinches)

  • Blend all ingredients except oil in a small food processor. Add the oil in a thin stream until all ingredients are well blended. you may need to scrape the sides of your food processor down with a rubber spatula. If some visible pieces of chives remain, don’t panic.

*If you don’t have a small food processor, you could use a magic bullet style blender, or even have a go at doing this manually in a mortar and pestle – just be sure to chop/mince the chives as finely as possible beforehand to make your life a bit easier.

2 thoughts on “Cream of Cauliflower Soup with Tangy Chive Oil

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