Cauliflower-Cashew Soup

6 servings

 

6 cup vegetable stock

1 large sweet yellow onion; coarsely chopped

1 medium carrot; coarsely chopped

1 small cauliflower; divided into florets

4 cloves garlic; coarsely chopped

black pepper; to taste

salt; to taste

½ teaspoon crushed dried tarragon

¾ cup cashews; lightly toasted

 

You can garnish the soup with fresh parsley and lemon juice

 

Instructions:

 

Combine stock, onion, carrot, cauliflower and garlic in soup pot.  Bring to a simmer and cook until ver tender, about 20 minutes.  Add pepper and tarragon; remove from heat.  Cool to lukewarm.

 

Place cashews and enough soup to cover in blender or food processor; puree.  (Add more soup as necessary until very smooth).  Pour into bowl.  Puree two-thirds of remaining soup, leaving about one-third somewhat chunky.

 

Transfer cashew puree and blended soup back to soup pot.  Heat gently, then season with salt.  Serve hot, garnished with fresh parsley and lemon if you would like.