Creamy Cauliflower Soup in the Sous Vide

I've made a lot of cauliflower soups in the past, but this is the first in our #SousVide. More often than not, my husband uses our Sous Vide to make his meat for the week, but why can't vegetarians use it, too? It takes a lot of time for the finished product, but it's mostly inactive time.


I'm pretty excited about this one for a few reasons.

  1. It was tasty!

  2. With less veggie broth, it could make for a creamy mashed cauliflower recipe.

  3. With little to none broth, it could make for a new take on pierogi filling -- one with fewer carbs and calories.


Recipe by ANOVA | Serves: 4 | Time: ~1 1/4 hours


Ingredients

1 medium head #cauliflower, cut into 2-inch pieces

1/2 white onion, roughly chopped

1/4 cup raw #cashews

4 cloves garlic, peeled

1/4 tsp cayenne pepper

Salt and freshly ground black pepper to taste

1 small #avocado, peeled, pitted, and roughly chopped

4 cups vegetable broth (homemade to reduce sodium)

2 tbsp EVO


Instructions

Preheat the Anova Sous Vide Precision Cooker to 190°F.


Combine the cauliflower, onion, cashews, garlic, and cayenne in a large zipper lock bag and use the water system to get the air out before sealing or use a vacuum sealer like we do. Season with salt and pepper. Set the timer for 1 hour.


When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender and add the vegetable broth and avocado. Puree until smooth, about 2 minutes. Add additional broth to reach desired consistency.


Season to taste with salt and pepper and garnish with a drizzle of olive oil. Serve.


What I ate and drank today

64 oz of water

3 cups of coffee

Banana, blueberry, spinach, peanut butter and cashew milk smoothie

Pretzel rods

Turkey sandwich (oops! but the body craves what the body craves)

Manchego

2 beers

Red wine

Cauliflower soup


Exercise

~4 miles of walking (also hit 10,000 steps yesterday and the day before :) )

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