Vegan Cauliflower Soup with Sausage and Kale Recipe
This vegan cauliflower soup with sausage and kale is a lesson in turning out a creamy, silky soup without any actual cream in the recipe.
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Cooking tools:
- Immersion blender
- Blender
- Pressure cooker
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Wooden spoon
- Kitchen towel
- Stove
- Measuring cup
- Measuring spoon
- Pot
- Spoon
- Kettle
Ingredients
- 1 cup raw cashews
- 1 tablespoon extra-virgin olive oil, plus more for finishing
- 2 large leeks—washed, trimmed and diced (white and light green parts only)
- 4 garlic cloves, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 20 ounces cauliflower, cut into small-medium florets
- 1½ teaspoons kosher salt
- Freshly ground black pepper
- 1 to 2 cups water
- 3 to 4 ounces kale (2 to 3 large handfuls)
- 10 to 14 ounces vegan sausage
- 1 tablespoon lemon juice (optional)
- Chopped fresh thyme and parsley, to garnish (optional)
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