A delightful vegan soup that combines the creaminess of cashews with the hearty flavors of cauliflower and vegetables.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from sticking to the pot.
Pour in the water and add the salt, onion powder, garlic powder, and parsley. Bring to a boil.
Taste the broth and adjust the seasoning as needed.
Add the celery, potatoes, and carrots. Reduce the heat and simmer until the vegetables are tender.
Cut the vegetables into even pieces to ensure they cook evenly.
Blend the cashews with 2 cups of water until smooth and creamy.
Soak the cashews in warm water for 10 minutes beforehand for easier blending.
Stir the cashew cream into the soup and bring to a gentle boil.
Stir continuously to prevent the cream from curdling.
Add the cauliflower florets and peas. Cook for an additional 5 minutes.
Ensure the cauliflower is cut into small florets for quicker cooking.
Serve the soup hot, garnished with fresh parsley if desired.
Serve with a slice of crusty bread for a complete meal.
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