Creamy Cauliflower Soup
2 Tbsp. Extra Virgin Olive Oil
1 med. onion, finely chopped
1 garlic clove, minced
1/4 cup raw cashews, soaked overnight or blanched in hot water for 30 mins/drained.
2 cups vegetable broth
2 Tsp Sea Salt +more if needed
Pinch black pepper
1/4 Tsp Turmeric
1/4 Tsp Smoked Paprika (optional)
2 Carrots, chopped (small)
1 Medium head cauliflower, broken into florets
2 Tablespoons nutritional yeast (optional)
1.) In a large pot, heat the olive oil over med/high heat until warm.
2.) Add the onion and garlic and cook until translucent. Add the cashews, salt, paprika, and turmeric…cook for another couple of minutes.
3.) Stir in the carrot, cauliflower and 2 cups of vegetable broth. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes or until the vegetables are soft. Season with the nutritional yeast.
4.) You can either use an immersion blender or transfer to a regular blender, blend and then add back to the pot. If to thick add a bit of broth or water to desired consistency.
5.) Ladle into bowls and drizzle with your favorite finishing olive oil or garlic oil, top with fresh chives, thyme and or micro greens!!