- 2 tablespoons extra virgin olive oil
- 1 leek chopped
- 2 cloves garlic crushed
- 2 stalks celery chopped
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons thyme dried
- 1 cauliflower large head, cut into chunks
- 6 cups water
- 1/4 cup apple cider vinegar
- 1/4 cup tarragon fresh, chopped
- 1/2 cup parsley fresh, chopped
- 1/2 cup cashews raw
- In a large soup pot or pressure cooker, heat olive oil over medium heat. Add the sliced leeks and stir for 2 minutes, careful not to let the leeks brown.
- Add crushed garlic and celery. Stir and cook for 3 more minutes or until celery starts to soften. Add salt, pepper, thyme, and cauliflower. Stir and mix ingredients well.
- Add vinegar and water to cover cauliflower (more water may be added if needed) so water is covering about 1/2 inch above vegetables. Cover pot and cook over medium-low for about 20-25 minutes, or until cauliflower is soft. If using pressure cooker, cover and cook for 5-6 minutes.
- When cauliflower is soft, add the fresh tarragon and parsley, stir. Remove 1 cup of soup from the pot and add it to a blender with the cashews. Add some more of the soup to the blender and puree until smooth. Pour out pureed soup into a clean pot. Continue to puree the soup in batches until all is blended. Stir to combine cashew cream with rest of the soup. Add more water for a thinner consistency.
From The Whole Life Nutrition Cookbook (2nd ed.) by Alissa Segersten and Tom Malterre (Whole Life Press, 2008).