Recipe This Creamy Vegan Soup Is Best To Beat Tuesday Tiredness

Ingredients

1/2 cup olive oil
2 garlic bulbs (the whole head, not 2 cloves)
1 large yellow onion, diced
2 tablespoons vegan bouillon cube
2 quarts, plus 2 cups water
1 head cauliflower, cut into florets
1 cup cashews
1 tablespoon sea salt
1/2 cup nutritional yeast

Method

* Preheat oven to 325 degrees.

* Place garlic individually in foil and roast in the oven for 30-40 minutes, or until soft.

* In a large pot, heat olive oil over medium-high heat and cook onion until soft. Add vegan bouillon cube and 2 quarts water. Bring to a boil and add cauliflower florets and continue to cook for about 7-9 minutes, or until cauliflower is soft, but not mushy.

* While soup is cooking, place cashews and the remaining 2 cups water in a blender. Purée at high speed for 7 minutes. Add roasted garlic, salt, and nutritional yeast, and wait for cauliflower to cook.

* Once cauliflower is almost cooked, purée with the cashew base in a blender until smooth for about 5-7 minutes. Do not strain. Soup should be smooth and creamy.

* Taste for seasoning and add additional salt if necessary.

* To serve: Ladle hot soup into bowl and top with croutons, chopped parsley, and fresh, cracked black pepper.