Roast Cauliflower and Cashew Soup
Roasted cauliflower, leeks, onion and celery are blended with broth-soaked cashews into a silky, dairy-free soup brightened with lemon. It's finished with a crunchy garlic and sunflower seed oil and fresh chives.
20m prep · 1h 5m cook · 4 servings
Ingredients
- 3 ½ oz Cashew Nuts
- 6 cups Vegetable Broth
- 1 whole Cauliflower
- 2 whole Leeks
- 1 whole Onion
- 3 stick Celery
- 1 tsp Cumin Seeds
- 2 tbsp Oil
- 5 sprigs Thyme
- 1 tbsp Lemon Juice
- Salt
- Black Pepper
- 3 tbsp Olive Oil
- 2 cloves Garlic
- 2 tbsp Sunflower Seeds
- 1 pinch Red Pepper Flakes
- 2 tbsp Fresh Chives
Instructions
Estimated nutrition (per serving)
Calories430 kcal
Protein12g
Carbs31g
Fat31g
Fiber7g
Sodium805mg
Sugar9g