Creamy Cauliflower & Celery Soup

A light but hearty soup of creamy cauliflower and cashews with chunks of celery plus herbs and lemon, finished with freshly cracked black pepper.

4 cups

fresh or frozen cauliflower florets

8

large celery stalks, medium-thinly sliced

1

large yellow or white onion, diced

1/2 tsp

dried thyme

1/2 tsp

dried rosemary

3

cloves garlic, minced

1 tbsp

chicken-style bouillon powder

4 1/2 cups

water, divided

2/3 cup

raw cashews

1/4 cup

nutritional yeast

2 tbsp

fresh lemon juice

1/2 tsp

sea salt, plus more to taste

Ground black pepper, to taste

Topping Ideas:

Oyster crackers

Saltines

1. Bring a pot of water to a boil. Add cauliflower and cook 7–10 minutes until fork-tender. Drain and set aside.
2. In a large pot over medium-low heat, add celery, onion, thyme, and rosemary. Water-saute about 10 minutes until just softened.
3. Add garlic and cook 1–2 minutes more.
4. Add bouillon and 3 cups water. Bring to a boil, then reduce heat, cover, and simmer 10 minutes.
5. While simmering, add cooked cauliflower, remaining 1 1/2 cups water, cashews, nutritional yeast, lemon juice, and sea salt to a blender.
6. Blend 1–2 minutes until completely smooth.
7. Stir blended mixture into the soup pot.
8. Simmer uncovered 5–8 minutes to thicken slightly.
9. Season with black pepper and additional salt to taste. Add an extra splash of lemon juice if desired.
10. Serve warm.

•  Prep: 10 mins  •  Cook: 30 mins  •  Total: 40 mins

Makes 4

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Notes from Craig

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