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Creamy Vegan Cauliflower Soup
Ingredients
  • 1 ½ tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 medium-large cauliflower, cut into large florets (~750g of florets)
  • 1 cup (140g) raw cashews (Note 1)
  • 8 to 12 fresh thyme sprigs
  • 1 large fresh rosemary sprig
  • 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (Note 2)
  • 1 bay leaf
  • 4 cups (960 mL) low-sodium vegetable broth
  • 1 cup (240 mL) water (or more vegetable broth)
  • 5 tablespoons nutritional yeast
  • 2 teaspoons kosher salt, plus more to taste (Note 3)
  • Freshly cracked black pepper to taste
  • subheading: For Finishing (not optional!):
  • Lemon zest
  • Crushed red pepper flakes (or Aleppo pepper for mild heat)
  • Good-quality extra virgin olive oil
  • Bread for serving (optional)
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