Cauliflower Soup

Ingredients:

- 1 large head of cauliflower (roughly chopped)

- 1-1 ½ c raw cashews (soaked)

- 1 small white or yellow onion (diced)

- 3-4 cloves fresh garlic (minced)

- 3-4 cups vegetable or chicken broth

- 1 tsp dried basil

- ½ tsp garlic powder

- ½ tsp cayenne (optional)

- 1/8 tsp white pepper (optional)

- Salt and pepper to taste

- 1 Tbs olive oil

Instructions:

Soak cashews in warm water for 2-3 hours, overnight in the fridge, or quick boil for 15-20 mins until softened.

Heat olive oil in large pot over medium heat. Add onions and sauté for 3-5 minutes. Add garlic and sauté another 2-3 minutes until both onion and garlic are soft and fragrant.

Add cauliflower and cashews. Continue to cook over medium heat until cauliflower softened. Add salt and pepper.

Add 3 cups vegetable or chicken broth and bring to a boil. Reduce heat to low-medium and simmer for 15-20 mins until cauliflower is fork tender.

Add spices and stir until combined.

Reduce heat to low and blend soup mixture with immersion blender until smooth. Add additional ½-1 cup broth or water to achieve desired consistency. Add additional salt and pepper to taste.

Serve and enjoy!

Serves 4