Creamy Cauliflower Soup

Ingredients

• 1 large head Cauliflower florets
• 2 tablespoons Olive oil
• 1 medium, chopped Yellow onion
• 4 , minced Garlic cloves
• 4 cups Vegetable broth
• 1 cup Raw cashews
• 1/2 cup (for soaking cashews) Water
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 1/2 teaspoon, or to taste Salt
• 1/4 teaspoon, or to taste Black pepper
• 1 teaspoon (optional) Fresh thyme leaves
• 1/4 teaspoon (optional) Red pepper flakes

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

2. 2

   While the cauliflower is roasting, soak the raw cashews in 1/2 cup of hot water for at least 15 minutes to soften them.

3. 3

   In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.

5. 5

   Drain the soaked cashews and add them to a high-speed blender along with the cooked cauliflower mixture, nutritional yeast, and lemon juice. Blend until completely smooth and creamy.

6. 6

   Pour the blended soup back into the pot. Season with salt and pepper to taste. Heat gently over low heat until warmed through.

7. 7

   Garnish with fresh thyme leaves and red pepper flakes (optional) before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.