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
• 1 oz of pecorino cheese, grated

Directions:

1. Heat the oil in a medium soup pot over medium heat.
2. Add the onion and sauté for 4 minutes, until translucent. Add the garlic and cook for 1 minute.
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. Add the soup into bowls and drizzle a little olive oil around the bowl. Top with the toasted almonds or chicken, chopped basil or parsley, and cheese.