Ingredients:
1 1/2 TBSP Avocado oil
1 each Yellow onion, finely chopped
4 cloves Garlic, minced
1 each Cauliflower, cut into large florets
1 cup Cashews
8 to 12 Fresh thyme sprigs
1 large Fresh rosemary sprig
4 cups Vegetable stock
5 TBSP Nutritional yeast
2 tsp Salt
Freshly cracked black pepper to taste
Directions:
- In a large pot, saute onions, cauliflower, and garlic in oil until softened and golden brown.
- Add vegetable stock, cashews, thyme, rosemary, nutritional yeast, salt, and pepper to the pot
- Bring to a simmer and cook for 10-15 minutes until cauliflower and cashews are tender
- Blend using an immersion blender or vitamix until smooth
- Enjoy!
Chef Notes: This soup would be great to make a big batch and freeze!
Serving Size: 6-8 oz., recipe makes about 20 servings or 4 Qt.
Nutrition Information: Calories: 150, Fat: 9g, Protein: 4g, Carb: 14g, Fiber: 4g, Added Sugar: 0g, Sodium: 420mg