Ingredients:

• 1/4 cup raw cashews
• 2 Tbs olive oil
• 1/2 small white onion, diced
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into 2 inch chunks
• 2 Tbs tahini (sesame paste)
• salt and pepper to taste

Instructions:

1. Soak raw cashews covered in water for 8hours or over night, then drain well.
2. Heat oil in dutch oven over medium heat, and saute onions and garlic until softened, about 5 minutes
3. add 4 cups of water to pot, along with chopped cauliflower, soaked and drained cashews and bring to a boil
4. reduce heat and let simmer until cauliflower is fork tender, about 15-20minutes.
5. Remove soup with heat and let cool for 10 minutes. stir in tahini
6. Transfer soup to a blender or using a handheld immersion blender, pureed until soup.
7. Season with salt and pepper to taste.
8. Optional: dollop plain greek yogurt on top and sprinkle fresh chopped parsley. Serve with high fiber crackers

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