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Creamy Cauliflower Soup
Ingredients
Scale
2 Tbsp. Extra Virgin Olive Oil 1 medium 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 Tbsp nutritional yeast (optional)
Instructions
- In a large pot, heat the olive oil over med/high heat until warm.
- Add the onion and garlic and cook until translucent. Add the cashews, salt, paprika, and turmeric then cook for another couple of minutes.
- 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.
- You can either use an immersion blender or transfer to a regular blender, blend and then add back to the pot. If too thick add a bit of broth or water to desired consistency.
- Ladle into bowls and drizzle with your favorite finishing olive oil or garlic oil, top with fresh chives, thyme and or micro greens!!
