Ingredients
Scale
2 Tbsp. Extra Virgin Olive Oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 cup raw cashews, soaked overnight or blanched in hot water for 30 mins/drained.
2 cups vegetable broth
2 tsp Sea Salt +more if needed
Pinch black pepper
1/4 tsp Turmeric
1/4 tsp Smoked Paprika (optional)
2 carrots, chopped (small)
1 medium head cauliflower, broken into florets
2 Tbsp nutritional yeast (optional)
Instructions
- In a large pot, heat the olive oil over med/high heat until warm.
- Add the onion and garlic and cook until translucent. Add the cashews, salt, paprika, and turmeric then cook for another couple of minutes.
- Stir in the carrot, cauliflower and 2 cups of vegetable broth. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes or until the vegetables are soft. Season with the nutritional yeast.
- You can either use an immersion blender or transfer to a regular blender, blend and then add back to the pot. If too thick add a bit of broth or water to desired consistency.
- Ladle into bowls and drizzle with your favorite finishing olive oil or garlic oil, top with fresh chives, thyme and or micro greens!!
