“Loaded cauliflower soup”

Prep about 15 mins. Freezes like a dream. 😊

Why You’ll Love It: it’s so simple, delicious and full of goodness.

It is high in plant protein, fibre, and healthy fats and is blood sugar-friendly.

Ingredients

• Extra Virgin olive oil

• 1 large yellow onion, finely chopped

• 3 garlic cloves, roughly chopped

• 1 medium-large cauliflower cut into large florets

• 1 cup raw cashews

• Thyme + rosemary

• 2 cans of butter beans or cannellini beans, drained and rinsed

• 1 or 2 bay leaf

• 4 cups vegetable broth

• (you may need to add more broth water depending on size of cauliflower

• Sea salt + black pepper to taste

Note: I have also used chickpeas too it works, but butter beans and cannellini give a creamier texture

Method

Pop the cashews into a bowl of boiling water for 10 minutes while you prep the other ingredients. boiling water over the cashews to cover and let rest for 15 minutes.

• Heat the olive oil in a large pot over medium heat. Once hot, add the onions + garlic till soft If they start to get brown too quickly, add a splash of water.

• Add the broth. Drain the soaked cashews and place them with the cauliflower florets, cannellini beans, salt, black pepper, thyme and rosemary to taste. Stir to combine.

• Bring the soup to a boil. Then reduce the heat to maintain a simmer and cook for 15 minutes, or until the cauliflower is tender and soft.

• Once the soup is done cooking, transfer the soup to a blender in two batches, )depending on your blender) and whizz till creamy. . Blend until smooth, thick, and creamy.

  Note: You can also use a stick blender, but the texture won’t be as smooth.

• Taste for salt and pepper and adjust accordingly. You can add chilli flakes or a drizzle of extra virgin olive oil or peanut rayu.

• There you go. You are ready to roll!