This vegan, dairy-free, gluten-free cauliflower soup from Tess Masters’ cookbook The Blender Girl (Ten Speed Press) gets its luscious, creamy texture from soaked nuts. Masters is a big fan of soaking nuts, seeds, dried fruits and grains to improve the texture (for nuts, seeds and dried fruit) and reduce cooking time (for grains). Soaking the nuts is also easier on your blender and ensures they break down to a creamy consistency. Masters uses a high-powered Vitamix blender, which pulverizes the soup to a silky-smooth consistency. If you’re using a less high-powered blender or food processor and want a perfectly smooth texture, strain the soup through a fine-mesh sieve after blending. You can also take a cue from Masters and stir a protein-rich cooked grain, such as quinoa or millet, into the finished soup to give it extra nutritional punch. However you garnish it, this cauliflower soup is even tastier the next day. (Want your own copy of The Blender Girl? We’re giving away one copy to one lucky reader. Click here to enter.)
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