1/3 cup Vegetable Oil
1 cup Onion, chopped
2 TBL garlic, chopped (3-4 large cloves)
1 large Cauliflower, chopped, about 7 cups
1.5 cups Cashew pieces
6 cups water
1 ¾ tsp salt
Heat oil in a large pot over medium heat. Add onion and garlic and saute until translucent. Add 7 cups of cauliflower, cashews, water and salt. Bring to boil, then cover pot and reduce heat to simmer. Cook for 30 – 40 minutes until the cauliflower is fork tender.
Blend the mixture with an immersion blender until smooth. Serve immediately.
For a smoother blend, allow soup to cool and puree soup in blender. Reheat soup and serve.
