Creamy Vegan Cauliflower Soup with Sausage and Kale

🥘 Ingredients

• raw cashews 1 cup
• extra virgin olive oil 1 tbsp
• large leeks 2
• garlic cloves 4
• dried thyme 1 tsp
• dried oregano 1 tsp
• red pepper flakes ½ tsp
• vegetable broth 4 cup
• cauliflower 20 oz
• Kosher
• water 1-2 cup
• kale 3-4 oz
• vegan sausage 10-14 oz
• fresh lemon juice 1 tbsp
• Best-quality extra virgin olive oil
• Fresh thyme
• Flat-leaf parsley

1. 1

   Gather: raw cashews , extra virgin olive oil , large leeks , garlic cloves , dried thyme , dried oregano , red pepper flakes , vegetable broth , cauliflower , Kosher salt and freshly cracked black pepper, water , kale , vegan sausage , fresh lemon juice . For the for finishing: Best-quality extra virgin olive oil , Fresh thyme , Flat-leaf parsley .
2. 2

   Pour some boiling water to cover the cashews while you prep everything else—about 15 minutes. Drain before using.

STOVETOP INSTRUCTIONS

1. 1

   Heat the olive oil in a large Dutch oven or soup pot over medium to medium-high heat. Once hot, add the leeks. Sauté until they are softened and starting to brown, 3 to 4 minutes. Add the garlic, thyme, oregano, and red pepper flakes (if using), and cook for 1 minutes , stirring frequently.
2. 2

   Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Then add the soaked and drained cashews, cauliflower florets, and 1 1/2 tsp kosher salt black pepper to taste. Add enough water to cover the cauliflower (I added 1 cup, but you can add more if you want a thinner, soupier texture).
3. 3

   Bring the soup to a boil. Then reduce the heat to maintain a rapid simmer and cook for 15 minutes , or until the cauliflower is tender and soft.
4. 4

   While the soup is simmering, prepare the other ingredients. Chop the kale into thin strips. Set aside. Heat a large skillet over medium heat. Once hot, crumble the vegan sausage into the pan and stir around occasionally, until the sausage is browned. Or, if you’ve sliced your sausage, cook until seared on both sides. Remove from the heat and set aside.
5. 5

   Once the soup is done cooking, blend it up until thick, creamy, and smooth. Immersion blender: Blend right in the pot. Stand blender: Carefully transfer the soup to a stand blender (in two batches). Remove the center cap of the blender and cover it with a dish towel to allow the steam to escape. Return the soup to the pot.
6. 6

   Bring the pureed soup back to a simmer. If it is too thick for your liking, add more water to thin. Add the sliced kale and browned sausage, and simmer until the kale is tender and wilted, about 3 minutes. Squeeze in some lemon juice, if using. Taste for seasonings, adding more salt and pepper as needed.
7. 7

   Serve each soup bowl with a drizzle of extra virgin olive oil, and if desired, fresh thyme and parsley.

INSTANT POT INSTRUCTIONS

1. 1

   Select the Sauté setting and add the oil. Allow the oil to heat up, and after a few minutes, add the leeks. Cook for 2-3 minutes , or until starting to turn brown. Add the garlic, thyme, oregano, and red pepper flakes (if using), and cook for 1 minute, stirring frequently to prevent burning.
2. 2

   Pour in the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add 1 cup of water, the soaked and drained cashews, cauliflower florets, and 1 1/2 tsp kosher salt black pepper to taste. Select the Pressure Cook setting at high pressure for 7 minutes .
3. 3

   Meanwhile, prepare the other ingredients. Chop the kale into thin strips. Set aside. Heat a large skillet over medium heat. Once hot, crumble the vegan sausage into the pan and stir around occasionally, until the sausage is browned. Or, if you’ve sliced your sausage, cook until seared on both sides. Remove from the heat and set aside. You could also brown the sausage in the Instant Pot before starting on the soup and set it aside.
4. 4

   Once the 7-minute timer goes off, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam. Use an immersion blender to blend the soup in the pot (or if you don’t have one, use a stand blender and follow the instructions above in step 5b). Once blended, stir in the browned sausage and kale to heat through until kale is wilted, about 3 to 4 minutes. If it's too thick for your liking, add more water to thin. Squeeze in some lemon juice, if using. Taste for seasonings, adding more salt and pepper as needed.
5. 5

   Serve each soup bowl with a drizzle of extra virgin olive oil, and if desired, fresh thyme and parsley.