Dairy-free Roasted Cauliflower Soup with Sizzling Pistachio-

• 份量: Serves 4-6
• 總時間: 52 minutes

食材

For the soup:

1 large chopped cauliflower head, cut into pieces

2 medium yellow potatoes, chopped

1 head garlic, top sliced off

1 yellow onion, halved

4 sprigs fresh thyme

3-4 tbsp olive oil

¾ tsp salt, plus more to taste

Pepper, to taste

2 ½ cups vegetable broth

¾ cup raw cashews

1 tbsp tamari soy sauce

For the oil:

1 tbsp chopped scallions

2 tbsp chopped fresh rosemary

¼ cup chopped pistachios

Pinch salt

Pinch pepper

½ cup avocado oil

Optional toppings:

Fresh thyme leaves

Cracked pepper

Lemon juice

步驟

Preheat the oven to 425.2️⃣Add the cauliflower and potatoes to a sheet pan. Add the thyme, then drizzle with the olive oil, salt and pepper. Toss to combine. Add the onion and garlic, then drizzle the tops with olive oil. Turn the onion and garlic face down. Place the sheet pan in the oven for 50-55 minutes, flipping the cauliflower and potatoes halfway, until tender. 3️⃣While the cauliflower roasts, make the oil. Add the scallions, rosemary, pistachios, salt and pepper to a small bowl. Heat the oil over medium heat until it is sizzling. Pour the hot oil over the bowl. Let the oil sit to develop flavor. 4️⃣Remove the sheet pan from the oven, squeeze out the roasted garlic, remove the outer layers of the onion and discard the shells and the thyme stems.5️⃣Add the cauliflower, potatoes, onion and garlic to a high speed blender with the broth, cashews, tamari, salt and pepper. Blend until smooth. 6️⃣Serve the soup topped with the oil, fresh thyme, cracked pepper and lemon juice.