Roasted Cauliflower, Cashew & Leek Soup

SERVES 4

INGREDIENTS:

1/4 Cauliflower (chopped)

2 Leeks (white & green parts, chopped)

2 Cloves Garlic (crushed)

1/2-Cup Raw Cashews or Cashew Butter

1 1/2 tsp. Salt

Few sprigs of Thyme

3 – 5 Cups Water

1/4 tsp. Hot Paprika

Juice of Half a Lemon

S&P (season to taste)

Dash White Wine or Apple Cider Vinegar

METHOD:

1. Preheat oven to 200°C

2. Arrange cauliflower, leeks and garlic on a baking tray. Drizzle with olive oil and season with S&P to taste. Place in the oven and roast for 15-25
minutes, being careful to keep rotating so leeks don’t burn but become golden in colour.

3. Remove from oven and throw into a food processor with cashews/cashew butter, thyme, S&P, lemon juice and 3 cups of water, blend until well pureed.

4. Add the remaining water, olive oil and paprika and blend for another minute until all combined.

* OPTIONAL