- Prep Time: 10 mins
- bake Time: 20 mins
- Total Time: 30 mins
Ingredients
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1.5 tbsp olive oil
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1 yellow onion, chopped
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3 large garlic cloves, chopped
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10 sprigs of fresh thyme, chopped
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1 sprig of fresh rosemary, chopped
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1 cauliflower, cut into florets
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1 cup Anthony's Organic Whole Cashews, soaked in hot water and drained
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2 (15-ounce) cans of cannellini beans, drained and rinsed
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5 cups vegetable broth
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1/4 cup Anthony's Non-Fortified Nutritional Yeast Flakes
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2 tsp salt
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For topping: crushed red pepper, freshly ground black pepper, lemon-infused olive oil
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Instructions
1. In a large mug or bowl, soak your cashews in hot water. Set aside.
2. In a large pot, add the olive oil and sauté the onions, garlic and herbs.
3. Add the cauliflower florets, the soaked and drained cashews, cannellini beans, vegetable broth, nutritional yeast and salt. Bring to a simmer.
4. When the cauliflower is fork-tender, turn off the heat and blend the soup using an immersion blender. Blend until smooth and creamy.
5. To serve, garnish with crushed red pepper, freshly ground black pepper and drizzle with lemon-infused olive oil.
