Ingredients: 

• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1 ½ cups yellow onion, diced
• ¼ teaspoon plus 1 teaspoon sea salt
• ½ cup dry white wine
• 1 large cauliflower head, cored and chopped
• 4 cups vegetable broth + 3 cups water
• 1 cup raw cashews
• 2 teaspoons fresh lemon juice
• Delicious & Sons Black Truffle Oil Add to cart

chopped chives, thyme, and microgreens, to serve

Preparation:

1. Heat olive oil in a large pot over medium heat. Add garlic and onion and season with ¼ teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
2. Add wine and cook until liquid is mostly absorbed, about 3 minutes. Add the cauliflower and sauté for one minute.
3. Next, add the vegetable broth along with 3 cups of water. Increase the heat to high and bring to a boil. Reduce heat, and simmer for about 20-30 minutes, or until the cauliflower is tender.
4. Remove pot from heat and stir in the cashews and lemon juice.
5. Working in batches, pour the soup into a blender and puree on high speed until very smooth.
6. Return the soup to the pot and reheat over low heat. Taste and season with 1 teaspoon salt and freshly ground pepper.
7. Serve soup with a drizzle of Black Truffle Oil, chives, thyme, and microgreens.

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