This vegan soup recipe uses cannellini beans to add body and texture.
One side benefit of following a strict, special diet is getting extra creative about cooking.
But this creamy cauliflower soup happens to beveganand has a secret to make it rich and smooth: Cashews!
Photo: Jennifer Causey
Whether you are vegan or not, it’s hard not to love this ingenious kitchen trick.
This recipe was developed by Mary Claire Britton.
Transfer to a blender, add cup broth, and blend until very smooth.
Heatoil in a large pot over medium-high.
Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
Add cauliflower and cook, stirring, until golden, about 5 minutes.
Addbeans, thyme, oregano, salt, pepper, and remaining 2 1/2 cups broth.
Bring to a simmer and cook, covered, for 10 minutes.
Toastremaining 1/4 cup cashews on a baking sheet until golden, about 6 minutes; chop and set aside.
Addcauliflower mixture to blender and puree until smooth.
Serve soup topped with toasted cashews, a drizzle of oil, and several grinds of pepper.
2,000 calories a day is used for general nutrition advice.
