Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 3 medium leeks (, sliced (about 2 cups))
  • 3 garlic cloves (, minced)
  • 1 medium head cauliflower (, chopped (about 6 cups))
  • 3/4 teaspoon nutmeg (+ more as needed)
  • 1/2 teapsoon red pepper flakes
  • 1 teaspoon sea salt (+ more as needed)
  • 1 teaspoon pepper
  • 1 15 oz can organic white beans, drained and rinsed
  • 4 cups organic vegetable broth
  • 2 cups water (+ more as needed)
  • 1/4 cup cashews
  • 1/2 cup nutritional yeast ((optional))
  • pomegranate seeds
  • pumpkin seeds
  • a drizzle of olive oil

Instruction

  • Heat oil in a large pot or dutch oven. When hot, add the leeks and garlic, and saute until softened, about 1 - 2 minutes. Add the cauliflower and spices and saute again for another 5 minutes or so.
  • Add the beans, broth, and water, and bring to a boil. Reduce heat, cover and let soup simmer on the stove for at least 30 minutes, longer if you have the time.
  • When done, transfer half the soup to a high powered blender. Add the cashews and puree until smooth. If too thick, add a little bit of water until desired consistency has been reached. Repeat with the other half of soup.
  • Transfer all soup back to the pot. Taste and season with additional salt and pepper. Sprinkle in more nutmeg/pepper flakes if desired. If using nutritional yeast, stir in here as well. 
  • Serve immediately, garnish with your desired toppings and enjoy the healing vibes this soup will bring!