Creamy Vegan Cauliflower Soup | Meg’s Recipes | Umami

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large yellow onion, (finely chopped)
• 4 garlic cloves, (roughly chopped)
• 1 medium-large cauliflower, (cut into large florets (~750g of florets)
• 1 cup (140g) raw cashews (Note 1) )
• 8 to 12 fresh thyme sprigs
• 1 large fresh rosemary sprig
• 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (Note 2)
• 1 bay leaf
• 4 cups (960 mL) low-sodium vegetable broth
• 1 cup (240 mL) water (or more vegetable broth)
• 5 tablespoons nutritional yeast
• 2 teaspoons kosher salt, (plus more to taste (Note 3)
• Freshly cracked black pepper to taste
• Lemon zest
• Crushed red pepper flakes (or Aleppo pepper for mild heat) )
• Good-quality extra virgin olive oil
• Bread for serving (optional) )