Cauliflower-and-Cashew Soup with Apple

[nverland]

Cauliflower-and-Cashew Soup with Apple
ACTIVE: 15 MIN TOTAL TIME: 1 HR SERVINGS: 6

1 head of cauliflower (2 ¼ pounds), bottom trimmed and leaves removed
1 medium onion, chopped
1 small Pink Lady apple—peeled, cored and chopped
½ cup raw cashews
1 tablespoon minced peeled fresh ginger
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon cayenne
Salt
1 cup plain unsweetened almond milk
Chopped roasted cashews, for garnish

Chop the cauliflower into large pieces, including the stem. In a large pot, combine all of the ingredients except the salt, almond milk and garnish. Add enough water to cover the vegetables, season with salt and bring to a boil. Simmer over low heat until the cauliflower is very tender, about 30 minutes. Let cool slightly.
Working in batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the almond milk. Rewarm over moderate heat, adding more water or almond milk for a thinner consistency, if desired. Season the soup with salt, garnish with chopped cashews and serve.

MAKE AHEAD: The soup can be refrigerated for up to 3 days.