So great as a main dish on a cold night. We served it with Napa cabbage, kale and zucchini. Yum.

Creamy Cauliflower Leek Soup (Serves 2-4)

1 onion, diced

2 leeks, washed and chopped

2 cauliflower, cut in pieces

4 cups vegetable stock

½ teaspoon dried thyme

3 roasted garlic cloves

1 lemon, juiced

1 tablespoon no salt seasoning

Ground black pepper to taste

cashew cream from recipe below

1 bunch green onions, cut on diagonal for garnish

Add onion and leeks and 2 tablespoons filtered water to a large pan. Cook until soft.

Add cauliflower and cook until begins to brown.

Add vegetable stock, thyme and cook 15 minutes until cauliflower is soft.

Add garlic and lemon, no salt seasoning and pepper. Puree soup with an immersion wand or a high -speed blender.

Add cashew cream. Stir well and serve, garnishing with green onions.

Cashew Cream

¾ cup cashews

¾ cup filtered water

Add ingredients to a high-speed blender and blend until smooth (approximately 1 minute). Add to soup at end, stir and warm throughAdd paragraph text here.