Vegan Cashew-Cauliflower Soup
This vegan soup recipe uses cannellini beans to add body and texture.
Ingreadient :
- ¾ cup raw cashews, divided
- 3 cups low-sodium vegetable broth, divided
- 1 tablespoon olive oil, plus more for serving
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 head cauliflower, cut into florets (about 5 cups)
- 1 15-oz. can cannellini beans, drained and rinsed
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1 ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus more for serving
Direction :
- ¾ cup raw cashews, divided
- 3 cups low-sodium vegetable broth, divided
- 1 tablespoon olive oil, plus more for serving
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 head cauliflower, cut into florets (about 5 cups)
- 1 15-oz. can cannellini beans, drained and rinsed
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1 ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus more for serving
