CREAMY CAULIFLOWER SOUP

Ingredients

• 1/2 pcs Medium onion, chopped
• 4 clove Garlic cloves, minced
• 950 ml Vegetable broth, bouillon or consomme, low sodium
• 470 ml Canellini beans, canned
• 120 ml Cashews, raw
• 1 head Cauliflower, cleaned, chopped
• 3 tbsp Nutritional yeast
• 2 sprig Thyme, fresh

Method

1. Once your pan is hot add a splash of broth or water add the onion and cook, stirring often for four to five minutes, until softened.
2. Add the garlic and season with salt and pepper and cook for one minute more. Add the broth, cannellini beans, cashews, cauliflower, nutritional yeast, and thyme. Stir to combine.
3. Put the lid on and let simmer for 10 minutes. (cook for 25 to 30 mins if using hard beans and pre soak before). After 10 mins take the lid off and let sit naturally for five minutes.
4. Carefully remove the thyme sprigs. Purée with an immersion blender or carefully transfer to a blender and blend until completely smooth and creamy.
5. Divide into bowls, top with thyme and season with salt and pepper.
6. Enjoy!