Roasted Cauliflower & Leek Soup - Love and Lemons

Name: Roasted Cauliflower & Leek Soup - Love and Lemons
Ingredients: About 2 cups chopped cauliflower; 2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups); 2 garlic cloves; Extra-virgin olive oil, for drizzling; ½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note); 1½ teaspoons miso paste (or just salt if you don't have any); Leaves from a few sprigs of marjoram or thyme; 3 cups water; 2 tablespoons more olive oil (to blend into the soup); ⅛ teaspoon smoked paprika (or more to taste); Squeeze of lemon; Sea salt and fresh black pepper; Red pepper flakes (optional); Splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did)

"The easiest creamy vegan cauliflower soup! Made with roasted & blended cauliflower & leeks, cashews, miso, and lemon, it's tangy, warming, and delicious...."

INGREDIENTS

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About 2 cups chopped cauliflower

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2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)

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2 garlic cloves

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Extra-virgin olive oil, for drizzling

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½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)

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1½ teaspoons miso paste (or just salt if you don't have any)

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Leaves from a few sprigs of marjoram or thyme

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3 cups water

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2 tablespoons more olive oil (to blend into the soup)

•

⅛ teaspoon smoked paprika (or more to taste)

•

Squeeze of lemon

•

Sea salt and fresh black pepper

•

Red pepper flakes (optional)

•

Splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did)

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