This delicious soup packs nutrients and healthy fats into a warm bowl of comfort. So easy, it can be made in less than 30 minutes. Kids love it too.
Place cauliflower, onion, garlic, broth and rosemary in saucepan. Add 3-4 cups of water to saucepan to cover vegetables. Bring to a boil and simmer for 18-20 minutes. Meanwhile, pierce potato and bake it in microwave for 7 minutes. Peel and chop potato and add to saucepan. Once vegetables are tender, turn off heat. Add cashews. Using immersion blender to puree soup until mostly smooth. Alternatively, blend soup in batches in a blender. Season with salt and pepper to taste.
For a smoother soup, once vegetables are tender, scoop out 2 cups of soup and blend in high speed blender with cashews until cashews are completely smooth. Then add mixture back to saucepan and use immersion blender to blend the soup together. Season with salt and pepper to taste.
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