Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped sweet or yellow onion
  • 1/2 - 1 teaspoon sea salt (, adjust depending on salt in beans and broth)
  • 3 cloves garlic (, chopped)
  • Drizzle of olive oil (, or broth if you don’t use oil)
  • 1 head cauliflower (, about 2 pounds once cleaned and chopped into larger pieces)
  • 4 cups broth (, low sodium if needed (see note))
  • 1 cup raw cashews (, see note)
  • ½ cup cooked potato (, see note)
  • ½ cup cooked white beans (, drained and rinsed from can)
  • 1 tablespoon lemon juice
  • Parsley
  • Thyme
  • Vegan Parmesan
  • Ground black pepper
  • Saved browned cauliflower

Instruction

  • Sauté the onions and salt with oil or broth until soft. Abut 5 minutes.
  • Add the garlic and sauté for 1-2 minutes.
  • Add the cauliflower, saute for about 6-8 minutes until browning. You can also roast the cauliflower if you prefer but the soup has more flavor if you brown the onions for the caramelized taste, so it takes more pans to cook the cauliflower in the oven but it is an option.
  • Put the top on the pan and allow to cook for another 5-7 minutes until cauliflower is nice and soft.
  • Add the cooked mixture into a blender, being careful not to burn yourself because it is hot. You can also save some of the cauliflower to use as a topping for the soup.
  • Add in the rest of the ingredients and blend until nice and smooth. If your blender is high speed then it will blend it until nice and hot. If not, then you can warm in a pan on the stove.
  • Serve!