Packed with flavor and ready to eat in MINUTES! Everybody needs this in their life. 

Ingredients

2 Tablespoons olive oil
1/2 cup onion
1 head cauliflower
48 ounces clear veggie broth (non-tomato based)
1 Tablespoon fresh rosemary, thyme, and/or sage *
1 cup cashew cream
1 cup sharp cheddar cheese
1/2 teaspoon garlic salt
sea salt and pepper to taste

     Directions Below

 

 

 

 

 

Step ONE:

2 Tablespoons olive oil

1/2 cup onion, diced

Heat olive oil over medium heat. Add onion and cook until soft, about 10-15 minutes.

Step TWO:

1 head cauliflower

48 ounces clear veggie broth (non-tomato based)

1 Tablespoon fresh rosemary, thyme, and/or sage *

Add above to Step ONE. Bring to boil and cover soup with a lid. Reduce heat to medium, cook until cauliflower is fork tender, approximately 15-20 minutes. Remove from heat.

Step THREE:

1 cup cashew cream

Add cashew cream to Step TWO. Get your immersion blender (or hand mixer **) out and blend until creamy smooth. I blend my soup right on the stove. 

Step FOUR:

1 cup sharp cheddar cheese

1/2 teaspoon garlic salt

sea salt and pepper to taste

Stir above into Step THREE.  DON'T BE AFRAID TO TRY YOUR FOOD! If you want more cheese,  garlic salt, salt and pepper, add until your liking. REMEMBER-You are the creator! This is a hard dish to ruin. 

Tips:

* Add whatever fresh herbs you have on hand. It's just as good with one type of herb as it is with all three. Just a different experience. 

** If using hand mixer, it may not turn out as creamy. A blender will work great too.