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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

4

35 Minutes

recipe_1541439473

INGREDIENTS

  • 2 Tbsp olive oil
  • 2 Tbsp chopped garlic
  • 2 Cups chopped leeks (white parts only)
  • 1 1/2 Teaspoons miso paste
  • 1/2 Tsp dried thyme
  • 1 Head cauliflower, chopped
  • 6 Cups vegetable broth
  • 1/4 Cup raw unsalted overnight soaked cashews
  • Juice of 1 lemon

DIRECTIONS

  1. In a large saucepan, heat the oil over medium heat and saute the garlic & leeks for about 3 minutes until soft.

  2. Add cauliflower and saute for another 2 minutes.

  3. Add the vegetable broth, miso paste, thyme & lemon and increase the heat to high, bringing to a boil.

  4. Quickly reduce heat to medium & simmer for about 20-30 minutes, until cauliflower is tender.

  5. Remove from heat and allow the soup to cool slightly then stir in cashews.

  6. Pour the soup into a blender in batches & puree on high for 1 - 2 minutes until smooth and creamy.

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