Vegan Cauliflower Soup

Ingredients:

700-900 g of cauliflower
1 tablespoon of oil
2 chopped cloves of garlic
3 cups (720 ml) vegetable broth
1 cup (240 ml) plant-based milk
⅓ cup (50 g) soaked cashews
1 can of cannellini beans, placed in a colander and rinsed under running water
1 teaspoon of onion powder
½ teaspoon ground paprika
1 tsp sea salt (or less/more to taste)
½ tsp ground oregano (or thyme)
Black pepper to taste
1 tablespoon of fresh lemon juice
Fresh parsley

Directions:

1. Soak the cashews for a couple of hours or boil them in water for 15 minutes until soft.
2. Heat the oven to 200 degrees.
3. Cut the cauliflower into florets, spread it on a baking sheet (you can line it with baking paper) and sprinkle with 1 tablespoon of oil and a little salt. Mix by hand; Bake the cauliflower in the oven for about 30-35 minutes, until nicely browned and tender. Set aside a few cauliflower florets to decorate.
4. Mix all the ingredients in a blender (if necessary, add broth and milk in several stages). Beat until smooth.
5. Taste and, if necessary, season the soup with spices. If you prefer your soup spicy, add some red pepper flakes!
6. If the soup is too thick, add a little more broth or vegetable milk and blend again.
7. Transfer the soup to a saucepan and heat until warm.
8. Garnish with fresh parsley and reserved pieces of cauliflower. Delicious!
Recipe: elavegan.com