Instructions
Place your cashews in a bowl with very hot water. Cover them and let them soak for at least an hour. Set them aside while you make the soup.
In a large saucepan, add the broth, onion, garlic, and cauliflower. Cook on medium-high for ten minutes or until the cauliflower is tender.
Add the beans, spinach, and nutritional yeast. Season with salt and pepper, stirring until combined. Continue cooking for two minutes, or until the spinach is slightly wilted. Remove from heat.
Use an immersion blender or carefully transfer to a blender. Puree the soup until it is smooth.
Stir in the lemon zest and juice. Divide evenly between bowls and enjoy!
WATCH THE RECIPE VIDEO
Ingredients
1/2 cup Cashews
6 cups Vegetable Broth
1 White Onion (small, chopped)
4 Garlic (clove, finely chopped)
1 head Cauliflower (small, roughly chopped)
2 cups White Navy Beans (cooked)
6 cups Baby Spinach
Sea Salt & Black Pepper (to taste)
1/2 Lemon (small, juice and zest)
1 tbsp Nutritional Yeast
Instructions
Place your cashews in a bowl with very hot water. Cover them and let them soak for at least an hour. Set them aside while you make the soup.
In a large saucepan, add the broth, onion, garlic, and cauliflower. Cook on medium-high for ten minutes or until the cauliflower is tender.
Add the beans, spinach, and nutritional yeast. Season with salt and pepper, stirring until combined. Continue cooking for two minutes, or until the spinach is slightly wilted. Remove from heat.
Use an immersion blender or carefully transfer to a blender. Puree the soup until it is smooth.
Stir in the lemon zest and juice. Divide evenly between bowls and enjoy!
WATCH THE RECIPE VIDEO
