- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25+ 30′ chill
- Yield: 2 servings 1x
Ingredients
1 cauliflower
3 celery stalks
4 cups water
1/2 tsp cumin seeds
1/4 tsp ginger powder
1 tbsp olive oil
1 can white beans (drained)
1/2 cup cashews
1 cup plant based milk
1 tsp nutritional yeast (optional)
s+p
1 tsp black beans (optional)
Instructions
Heat the olive oil in a large pan, add the celery stalks and the cumin seeds. Heat for few minutes being careful not to burn the seeds or they will end up being too bitter.
Add the cauliflower, the water, the ginger powder and the s+p. Before the cauliflower is tender, add the white beans.
Transfer to a mixer, add the cashew nuts and the plant based milk and blend until it is smooth.
Let it chill for 30 minutes in the fridge.
Plate with the black beans as topping. I add them to give the soup some extra texture. You can also substitute by some avocado slices.
This soup can be served warm but I like it cold, specially when temperatures get so high that I simply don’t feel like eating anything hot!
Enjoy!
xo