Our Basecamp registered dietitian, Jamie, brings you easy-to-follow tips and tools to help you stay on your path nutritionally. Each week we rotate between live, online classes to personalized videos from Jamie and great tips to challenge you to explore new food opportunities.

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Cauliflower Soup

Ingredients:

- 1 large head of cauliflower (roughly chopped)

- 1-1 ½ c raw cashews (soaked)

- 1 small white or yellow onion (diced)

- 3-4 cloves fresh garlic (minced)

- 3-4 cups vegetable or chicken broth

- 1 tsp dried basil

- ½ tsp garlic powder

- ½ tsp cayenne (optional)

- 1/8 tsp white pepper (optional)

- Salt and pepper to taste

- 1 Tbs olive oil

Instructions:

Soak cashews in warm water for 2-3 hours, overnight in the fridge, or quick boil for 15-20 mins until softened.

Heat olive oil in large pot over medium heat. Add onions and sauté for 3-5 minutes. Add garlic and sauté another 2-3 minutes until both onion and garlic are soft and fragrant.

Add cauliflower and cashews. Continue to cook over medium heat until cauliflower softened. Add salt and pepper.

Add 3 cups vegetable or chicken broth and bring to a boil. Reduce heat to low-medium and simmer for 15-20 mins until cauliflower is fork tender.

Add spices and stir until combined.

Reduce heat to low and blend soup mixture with immersion blender until smooth. Add additional ½-1 cup broth or water to achieve desired consistency. Add additional salt and pepper to taste.

Serve and enjoy!

Serves 4