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  Creamy Cauliflower Soup


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INGREDIENTS
1 Tablespoon olive oil
1 head cauliflower, broken into florets
1 cup chopped carrots
3 green garlic OR 1 leek OR 1 garleek, sliced
4 cups water
1/2 cup cashew butter

DIRECTIONS
Sauté cauliflower in olive oil for 5 minutes. Stir in carrots and green garlic.
Cook an additional 5 minutes. Pour in water and stir in half the cashew butter.
Bring to a boil, stir well, reduce heat, cover and cook until veggies are tender.
Use a potato masher to coarsely mash veggies. Stir in remaining cashew butter and a dash
of salt if desired. Simmer uncovered for 15 minutes. Serve hot. Cover and refrigerate leftovers.

Copyright © 2011 Stefanie Samara Hamblen