1 head cauliflower, chopped
1 carrot, chopped
¼ cup of raw cashews
1 cup of dairy-free milk
6 cups of vegetable broth
fresh parsley and dill
Salt and pepper to taste
Makes 6 servings
1. Fry the leeks for 3 – 4 minutes in olive oil. Add the cauliflower and carrot and cook for 3 – 4 minutes. Stir frequently.
2. Sauté the garlic in a separate pan and add to the cauliflower and leeks. Pour in the vegetable broth. Season with salt and pepper. Cook for 30 – 35 minutes. Remove from heat and leave to cool.
3. Blend the cashews in the food processor, puree the soup and mix together.
4. Return to the oven and add the milk at low heat. Garnish with dill and parsley and chives (optional).