One of our favorite things about the Anova Sous Vide Precision Cooker is how easy it it makes it to prepare healthy and nutritious food, like this Sous Vide Creamy Vegan Cauliflower Soup. As individuals who play with and test recipes all day, every day, it should come as no surprise that we’re often trying some new diet to keep our collective girth under control. Currently, Emily is on day 8 of Dr. Mark Hyman’s
10 Day Detox Diet, and this is her spicy, sous vide version of the soup. It’s full of all kinds of healthy ingredients and delicious flavor.
Read on for an easy recipe for Sous Vide Creamy Vegan Cauliflower Soup.
Sous Vide Creamy Vegan Cauliflower Soup
Serves: 4
Active Time: 15 minutes
Total Time: 1 hour 15 minutes
Temperature: 190°F (80°C)
Finishing step: Puree in a blender with avocado and vegetable broth
- 1 medium head cauliflower, cut into 2-inch pieces
- ½ medium white onion, roughly chopped
- ¼ cup raw cashews
- 4 cloves garlic, peeled
- ¼ teaspoon cayenne pepper|
- Salt and pepper to taste
- ½ avocado
- 4 cups vegetable broth or water (if you use water, you’ll need more spices)
- 2 tablespoons olive oil for garnish
Preheat the Anova Sous Vide Precision Cooker to 190°F (88°C).
Add the cauliflower, onion, cashews, garlic, and seasonings to a vacuum or zipper seal bag, shake or mix the ingredients and seal tightly, removing as much air as possible.
When the water has reached the desired temperature, cook the cauliflower mixture for 1 hour.
Remove to a blender with the avocado and vegetable broth and puree until smooth. Season to taste then garnish with a drizzle of olive oil to serve. This soup can be served hot or cold.
