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Roasted Cauliflower Soup
You'll love this great make-ahead, vegetarian soup! It's even better the second day!
Prep Time: 00:25
Cook Time: 00:00
3/4 cup raw cashews, divided
3 cups low sodium vegetable broth, divided
6 tablespoons 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- ounce can cannellini beans, drained and rinsed
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano leaves
kosher salt and freshly ground black pepper to taste
1Preheat oven to 400 degrees. Place 1/2 cup each cashews and water in a microwave-safe bowl; cover and microwave on high for 3 minutes; let cool. Transfer to a high powered blender, add 1/2 cup broth, and blend until very smooth.
2Heat 3 tablespoons oil in a large stock pot over medium-high heat. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
3Meanwhile, spread cauliflower florets on a baking sheet, drizzle with remaining 3 tablespoons olive oil, salt and freshly ground pepper. Roast for 12 - 15 minutes. When roasted, add cauliflower to onion and garlic.
4Add beans, thyme, oregano, salt, pepper and remaining 2 1/2 cups broth. Bring to a simmer and cook, covered for 10 minutes.
5Toast remaining 1/4 cup cashews on a baking sheet until golden, about 6 minutes. Chop and set aside.
6Add cauliflower mixture to the blender with cashews and puree until smooth. Serve soup topped with toasted cashews, a drizzle of oil, more chopped herbs and several grinds of pepper.
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