Creamy Cauliflower and Rosemary Soup

On February 19th, The Vegan Project participated in the first ever all-vegan Social Bites. The event was a huge success with Michael Robertson (ironically the only non-vegan) taking home the gold for his delicious and creative vegan dishes, Vegan Mischief coming in second and Julie Beyer and ourselves tying for third.

After serving our French-inspired vegan menu to two groups of diners, we joined the other hobby chefs and participants at Forsya Boutique where we all were treated to Sprout Vegan Bakery‘s amazing cheesecakes. It was quite a night!

This soup was our amuse bouche to start the night. The fragrant rosemary and earthy cauliflower blend nicely, with cashews giving it a creamy finish.

Creamy Cauliflower and Rosemary Soup Amuse Bouche

Ingredients:

1 head of cauliflower, cut into bite size florets

1/2 cup raw cashews

1 large white onion

3-4 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons dried rosemary

2 tablespoons fresh rosemary

1 onion bouillion cube

4 cups water

1/2 teaspoon fresh grated nutmeg

lemon zest for garnish

Method:

In a large soup pot, saute chopped onion in olive oil over medium heat. After 5 minutes, add garlic and bouillion cube. Break up the bouillion cube with your wooden spoon, then add chopped cauliflower and dried rosemary. Saute for 10 minutes. Add water and cashews, cover and bring to a boil. Reduce heat and simmer 20 minutes. Let cool for about 10-20 minutes so it’s not scorching when you blend it. You’ll probably want to blend in two batches. Add the fresh rosemary and fresh grated nutmeg, and puree soup until there are no lumps left and it’s silky smooth. Serve with a tiny sprig of rosemary and fresh grated lemon zest and… ooh la la!

~The Vegan Project

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