Creamy Cauliflower Cashew Soup

We live in Mississippi, so we rarely see snow. But we do get our fair share of cold, wet weather over the winter months. And a filling, tasty soup goes a long way for this mama!

TRUTH TALK : my family will not eat this soup willingly. So if I make it, it’s mostly just for me. Therefore, I am all about a quick and easy meal when that is the case.

Creamy Cauliflower Cashew Soup

Ingredients
1 tbsp olive oil
1/2 medium onion, chopped
2 cloves of garlic, minced
1 head cauliflower, trimmed and chopped into small florets
1/2 cup unsalted cashews
1 tsp dried thyme
1 tsp salt
1/2 tsp freshly ground black pepper
3 cups of vegetable or chicken broth

Instructions

1. Heat olive oil over medium heat. Sautés onions first for 2-3 minutes and then add garlic. Cook for just a couple of minutes so the garlic does not burn.
2. Add cauliflower, cashews, seasonings and broth. Cover lid on pot, bring to a boil and then lower heat to simmer for 10-15 minutes or until the cauliflower breaks easily when pressured with spoon.
3. Remove the lid and turn off heat. Using an immersion blender, puree the soup until a smooth consistency is achieved and no lumps remain. Alternately, allow the soup to cool slightly, transfer to a blender and blend on high until desired consistency is achieved.
4. Ladle the soup into serving bowls, and drizzle with olive oil or some coconut milk before serving. Serve Hot.