Creamy Vegan Cauliflower Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Bell pepper
  • 2 Carrots
  • 1 head Cauliflower
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 Red onion, small
  • 2 sprigs Thyme, fresh

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on hummusapien.com

Description

Ingredients

• ½ cup raw cashews
• 1 small red onion, diced
• 1 bell pepper, chopped
• 1 tbsp extra virgin olive oil
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 head cauliflower, chopped
• 6 cups vegetable broth
• A couple sprigs fresh thyme, to taste
• 1 tsp salt (more or less to taste)
• Freshly ground black pepper

Directions

• Preheat oven to 400F.
• Place cashews in a bowl and cover with warm water. Set aside.
• Place red onion and bell pepper on a baking sheet. Add oil and toss to coat. Bake for 20-25 minutes, stirring halfway, or until veggies are golden.
• Heat a soup pot or dutch oven over medium heat and add a drizzle of olive oil. Once hot, add carrots and celery. Saute for 5 minutes. Add garlic and cauliflower and saute for another 5 minutes. Add roasted vegetables, thyme, and vegetable broth. Bring to a boil and then reduce heat to low and simmer (covered) for about 20 minutes or until cauliflower is tender.
• Ladle a couple cups of soup into a high-speed blender. Add cashews and blend (careful, it will be hot) until completely smooth. Blend the rest of the soup in batches until smooth and creamy.
• Season with salt, pepper, and thyme to taste.