Creamy Roasted Cauliflower and Garlic Soup

Ingredients: 1  cup raw cashews 1  head garlic 1 head cauliflower broken into florets 3-4  tablespoons olive oil divided

Ingredients: ½ cup chopped onion 6 cups low sodium vegetable broth 2 tablespoons low sodium tamari Salt and pepper

Preheat oven to 450°. Soak cashews in enough water to cover them. Soak for at least an hour. Drain.

Slice about ½″ off the head of garlic, leaving the skin on. Put the garlic in aluminum foil and drizzle a teaspoon of olive oil on top. Cover the garlic with the aluminum foil.

Put cauliflower florets on a sheet pan. Drizzle a generous amount of olive oil on top, and sprinkle salt and pepper on top. Place covered garlic on sheet pan.

Roast garlic and cauliflower for 20 - 25 minutes, or until cauliflower is starting to brown. Roast garlic another 15 - 20 minutes, or until soft and tender.

Heat a tablespoon of olive oil in a pan. Add chopped onion and cook on medium high heat until translucent. Squeeze garlic out of skin and add to a blender.

Add onion, cashews, roasted cauliflower, vegetable broth, and tamari. Blend until smooth and creamy.

Pour mixture into a deep pan and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add salt and pepper to taste.

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