Creamy Vegan Cauliflower Soup | Meg’s Recipes
Recept od Meggy z Meg’s Recipes.
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Cooking tools:
- Kitchen scale
- Kettle
- Colander
- Measuring cup
- Butcher's twine
- Dutch oven
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Stand blender
- Kitchen towel
- Immersion blender
- Ladle
- Mixing bowl
- Microplane
- Spoon
- Serving bowl
- Stove
- Bread knife
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) )
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