Ingredients
- 1 head of cauliflower, chopped into florets
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup unsweetened almond milk or coconut milk
- 1/4 cup raw cashews, soaked for at least 2 hours or overnight (optional)
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Directions
1 In a large pot, heat olive oil over medium heat. Add the chopped onion and sautĀ for 2-3 minutes until softened.
2 Add the minced garlic to the pot and cook for another minute until fragrant.
3 Add the chopped cauliflower florets to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes until the cauliflower is lightly browned.
4 Add the vegetable broth, almond or coconut milk, soaked cashews (if using), nutritional yeast, and dried thyme to the pot. Stir to combine and bring to a boil.
5 Reduce the heat to low and let the soup simmer for 15-20 minutes until the cauliflower is tender and the flavors have melded together.
6 Use an immersion blender or transfer the soup to a blender and puree until smooth.
7 Season with salt and pepper to taste.
8 Serve hot and enjoy!
This creamy cauliflower soup is a delicious and healthy way to enjoy this versatile vegetable. The addition of cashews or coconut milk creates a velvety and rich texture, while the nutritional yeast adds a cheesy and savory flavor. The soup can be customized by adding different herbs and spices, like turmeric, smoked paprika, or rosemary. Serve it as a comforting and nourishing meal on its own, or as a side dish to a salad or sandwich.
