Sous Vide Creamy Vegan Cauliflower Soup

(71)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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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. Note: If you opt to use water instead of vegetable broth, you will need to increase the spices, salt, and pepper. This soup can be served hot or cold.
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Ingredients for 4

  • 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 teaspoon cayenne pepper

  • Salt and freshly ground black pepper to taste

  • 1/2 avocado, peeled, pitted, and roughly chopped

  • 4 cups vegetable broth or water

  • 2 tablespoons extra virgin olive oil

Directions

  • Step 1

    Preheat the Anova Sous Vide Precision Cooker to 190°F (88°C).

  • Step 2

    Combine the cauliflower, onion, cashews, garlic, and cayenne in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

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

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190 F / 87.8 C Recipe Temp
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