Creamy Cauliflower Soup

Ingredients

3 tablespoons
coconut oil
1 teaspoon
salt (to taste)
3
leeks (trimmed, washed and thinly sliced)
2 cloves
garlic (peeled and roughly chopped)
1
2 inch piece of ginger (peeled and grated)
1
medium head cauliflower (roughly cut into chunks)
1⁄2 cup
raw cashews (soaked for 2 hours or overnight, drained and rinsed)
4 cups
broth (vegetable or chicken)
1 tablespoon
apple cider vinegar (or fresh lemon juice)
Yields:
Servings

Instructions

Melt coconut oil in a large soup pot over medium heat. Add salt and leeks and sauté for 5 minutes. Add garlic, ginger and cauliflower and sauté for another 5 minutes. Add cashews and broth. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Remove from heat and let cool for an hour or longer. Puree in a high speed blender until creamy.

Season with vinegar or lemon juice, and salt to taste.

Serve with hot sauce if desired.