Craving something cozy and comforting? This clean and plant-based cauliflower soup featured by our friends at The Chalkboard Mag is like a hug to the gut and the perfect post-juice fast meal! The healthy fats in cashews contribute to a richer, smoother texture while fresh herbs amp up flavor and antioxidant content. Full recipe below:
1 large cauliflower head, cut into florets, about 1-inch in size
1 cup organic raw cashews (soaked for 4 hours and rinsed)
1 cup fresh Italian parsley
2 tsp fresh thyme
2 tsp fresh sage
1 tsp fresh rosemary
1/2 tsp dried herbes de Provence
32 oz organic vegetable broth
1 yellow onion, chopped
1 shallot, minced
1 clove garlic, minced
1 tsp onion powder
1 tsp garlic powder
1 Tbsp extra-virgin olive oil
Himalayan pink salt and ground black pepper, to taste
1. Heat olive oil over medium heat in a large saucepan and add cauliflower, parsley, thyme, sage, rosemary, herbes de Provence, onion, shallot, garlic, onion powder, garlic powder, salt and pepper to taste, and sauté until vegetables are tender.
2. Add soaked cashews and vegetable broth to vegetables, cover, and simmer for 10 minutes. Remove lid and simmer uncovered for an additional 10 minutes.
3. Turn off heat and remove soup from stove and use an immersion blender to blend. Alternatively, pour into a blender and blend until creamy and smooth. Adjust salt and pepper to taste.
4. Pour soup into bowls and enjoy!