vegetable
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Name
Servings
notes
16 ounce servings
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Edit the Order and Block of Recipe Lines
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Block 0
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35
gram
garlic
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undefined
olive oil
585
gram
onion
Block 1
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1488
gram
cauliflower
5
piece
thyme
2
teaspoon
salt
1
teaspoon
black pepper
1814
gram
vegetable broth
Block 2
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193
gram
cashew
409
gram
coconut milk
66
gram
lemon juice
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Edit the Order of Instructions
Saute garlic and onion in olive oil until tender
0
Add cauliflower through broth and bring to a simmer. Cover the pot and allow to cook 20 minutes until the cauliflower is very tender.
1
Process cashew through lemon juice until very smooth (2x on highest timer)
2
Pour the cashew cream into the soup, then blend the soup in the blender in batches
3
Salt may need to be adjusted. Crack some fresh black pepper over the top of each serving
4