Prep Time: 20 mins
Total Time: 45 mins
Makes 8 servings
1 Tbs olive oil
1 sweet onion, chopped (large) see notes
4 cloves garlic, minced
3 Tbs chickpea miso or white miso
4 cup cauliflower, chopped, (1 large head) - see notes
1 Tbs lemon zest
1/2 cup cashews, raw
8 cup water
2 Tbs za'atar spice mix - see notes
1 Tbs lemon olive oil, optional
Chop cauliflower into florets.
Zest lemon with a microplane.
In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic gently until soft and fragrant.
Add miso paste and stir to begin to coat onions.
Add cauliflower, lemon zest, cashews, and water. Stir to combine. Bring to a boil, then reduce to a simmer, until cauliflower is soft (15-20 minutes). Add additional water if necessary to keep cauliflower covered.
Remove from heat and let stand until cool enough to purée.
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).
Season with salt to taste.Ladle into bowls, sprinkle with za'atar blend and drizzle with lemon oil (if using) .
Note: The raw cashews are the secrete weapon of this recipe. They add a creamy texture without the addition of dairy. I love the flexibility of this recipe. For faster prep you can use pre-chopped onions and cauliflower (or your favorite vegetable) from the produce aisle, or frozen onions and vegetables. Chickpea miso paste is a fermented bean paste found in the refrigerator section near the tofu. You can also swap in your favorite vegetable or chicken broth for the miso paste and the 8 cups of water. If you do not have za'atar blend, create your own with equal parts dried thyme, ground cumin, marjoram, and sea salt or swap in your favorite spice - oregano, or thyme would be lovely in this recipe.
Recipe Source: Living Plate RX