Creamy Vegan Cauliflower Soup | Meg’s Recipes

Creamy Vegan Cauliflower Soup | Meg’s Recipes

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Recept od Meggy z Meg’s Recipes.

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  • Dutch oven
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  • Chef's knife
  • Cutting board
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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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