A low-carb soup packed with winter vegetables that is healthy and easy to make. Freezer-friendly too!
Use all the vegetables:
Because you are pureeing this soup, you can use parts of vegetables that you otherwise might not use if you were making a stir fry or similar. IF your cauliflower or broccoli have nice, fresh looking outer leaves chop them and throw them in the saucepan along with the florets. As you trim the cauliflower or broccoli stalks, only remove the very ends and any weird looking parts and chop up the rest for the soup. The stalks add a nice creamy texture to the soup.
Alternately, you can also chop the leaves and stalks and freeze them to use whenever you’re making vegetable stock.
Cashews are completely optional, but add such a creamy texture that you should definitely try adding them. If you’re not allergic!
Store leftover soup covered in the fridge for 1-2 days or in the freezer for 2-3 months.
Recipe cooked in a 4-quart (3.8L) Staub cocotte.
Recipe first published in February 2015; revised and republished with new photographs in January 2017.