"Creamy" Cauliflower Soup with Broth

Time

Prep Time: 20 mins

Total Time: 45 mins

Makes: 8 servings

INGREDIENTS

• 1 Tbs olive oil

• 1/2 cups sweet onion, chopped (large) or pre-chopped, frozen

• 3 cloves garlic, minced

• 4 cups cauliflower, chopped (or 1 bag frozen)

• 1 lemon, zested

• 1/2 cups cashews, raw

• 8 cups broth, low sodium vegetable, chicken or bone broth

• 1/2 tsp salt (or to taste)

• black pepper, ground (to taste)

DIRECTIONS

Prep

1. Chop onion. If using frozen chopped onions, defrost on a paper towel to absorb extra moisture.

2. Mince garlic.

3. Chop cauliflower into florets (or use frozen florets).

4. Zest lemon with a microplane.

Make

1. In a large soup pot, heat olive oil over low heat. Sauté onion and garlic until soft, golden and fragrant.

2. Add cauliflower, lemon zest, cashews, low-sodium broth, salt. Stir to combine. Cover and bring to a boil, then reduce to a simmer, until cauliflower is soft (15-20 minutes). Add additional broth if necessary to keep cauliflower covered.

3. Remove from heat and let stand until cool enough to puree.

4. Puree soup in batched in a blender. (Be sure to secure the lid of the blender, steam from the soup can pop off the lid).

5. Taste and adjust seasonings with salt and pepper before serving.

The combination of cauliflower and raw cashews give this soup it's "creamy" texture. To make this soup come together in no time, use frozen pre-chopped onions and a large bag of cauliflower florets. Defrost onions on a paper towel to absorb excess moisture before sauteing. This soup is also delicious with seasonings including oregano, dried thyme, or a Za'atar blend. Enjoy this soup as your vegetable side at lunch or dinner, or a midday snack. Freeze leftovers in single serve glass storage container.

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Recipe Source: Living Plate RX

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