At a family dinner at the Wishing Well Restaurant last night, we discussed the soup – chilled vichyssoise….. although a wonderful classic soup, it’s made with white baked potatoes, usually leaks or scallions and cream. That conversation inspired me to make a lighter, updated chilled soup. I replaced the potatoes with roasted cauliflower, Vidalia onion for sweetness, baby kale for vitamins and adobo sauce for some smoky spice. In the place of cream, I used cashews to thicken the soup. I added a little Greek yogurt which you can eliminate to keep it vegan. This recipe serves two dinners or four appetizers.
1/2 large head cauliflower
1/2 Vidalia onion
2 tablespoons of olive oil
1/2 clove garlic finely chopped
Salt and pepper
A handful of fresh spinach or baby kale raw
1/4 cup cashews
1 1/2 cups vegetable broth
1/4 cup Greek yogurt
1/2 teaspoon of adobo sauce
Preheat oven to 400 degrees. Pull apart cauliflower into bite size pieces and slice onion. Toss cauliflower and coat sliced onion in olive oil, garlic, salt and pepper. On a greased cookie sheet, arrange onions and cauliflower in a single layer. Roast for 40 minutes turning veggies over once during cooking. Let cool. In a blender add cashews and half of the vegetable broth and blend. Add remaining ingredients and blend well until smooth. Chill for about two hours before serving ( if you can wait!).