Cauliflower Soup

• 2 tbs extra virgin olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 head of cauliflower, cut into florets
• 2 cups of vegetable broth
• 2 cups of water
• 1/4 cups of raw cashews
• 1 tbs of tahini (or 2 tbs of sesame seeds)
• 1/4 avocado
• 1 tbs lemon juice
• 1/4 cup chopped basil or parsley
• sliced almonds or grilled chicken, cut into bite-size pieces

Directions:

1. Heat the oil in a medium soup pot over medium heat.
2. Add the onion and garlic and saute for 5 minutes, until translucent.
3. Add vegetable broth and water, the cauliflower, cashews, and tahini or sesame seeds.
4. Bring to a boil, reduce the heat to low, and simmer for 10-15 minutes, or until the cauliflower is tender.
5. Add in the avocado and lemon juice.
6. Use an immersion blender or add to a Vitamix and puree.
7. Add salt and pepper to taste.
8. Drizzle a little olive oil, toasted almonds / chicken, and chopped basil or parsley.