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Cashew-Cauliflower Soup
Ingredients
  • ¾ cup raw cashews, divided
  • 3 cups low-sodium vegetable broth, divided
  • 1 tablespoon olive oil, plus more for serving
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 head cauliflower, cut into florets (about 5 cups)
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper, plus more for serving
Steps
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