2 cups chopped raw cauliflower
2-3 leeks, white and very light green parts, chopped (about 1 to 1½ cups)
2 garlic cloves
½ cup raw, unsalted, un-roasted cashews, soaked overnight (use macadamia nuts for Low Lectin)
1½ teaspoons sea salt
Leaves from a few sprigs of thyme
3 cups bone broth (chicken or beef or vegetable broth for vegetarian)
2 tablespoons extra virgin olive oil plus a touch more for drizzling
⅛ teaspoon smoked paprika
Squeeze of lemon
Pinch of black pepper
Optional: splash of white wine vinegar or champagne vinegar, at the end
Place cashews in water until covered and set aside. Best to soak overnight or for as long as you can up to 12 hours.
Preheat the oven to 400 degrees. Place the cauliflower, leeks, and garlic on a baking sheet with parchment paper. Drizzle with olive oil and lightly sprinkle sea salt and pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden brown, but before the leeks start burning.
Place all roasted veggies in the blender, along with drained cashews, thyme leaves, a squeeze of lemon and 1½ cups of bone broth. Blend until pureed. Add 2 tablespoons olive oil, paprika, and the remaining 1½ cups bone broth. Blend again until well combined. Add black pepper and pour into a medium saucepan and heat just until the soup is warm. Stir in a little more broth or water if it's too thick.
Garnish with cut leeks, thyme leaves, and a drizzle of olive oil.
Serves 3-6
