Cauliflower & Greens Soup
Heat oil in a large pot over medium heat; sauté onion until just opaque, 3-4 minutes. Add garlic and continue to sauté just until it releases its aroma. Add cauliflower and celery root, toss quickly and then pour in broth until it just covers the cauliflower.
Bring to a boil over high heat, reduce to a simmer until cauliflower is just tender, about 8-10 minutes. Stir in greens, and continue to simmer for 2-3 minutes.
While soup is simmering, drain the cashews and combine in a blender with the ½ cup spring water. Blend on high until smooth. You may need to add more water depending upon desired consistency and a dash of sea salt. Set aside.
Remove soup from heat and allow to cool slightly. Stir in lemon thyme and miso. Puree soup in batches in a blender until very smooth, adding more stock as needed for desired consistency. Return to pot, and reheat briefly. Season with salt and pepper to taste. Ladle into bowls and garnish with thyme, a drizzle of oil, and a swirl of cashew cream. Enjoy!
In Your Glass
We have always loved a clean, crisp Chablis – even in winter when a lot of people might put their white wines aside. This soup is lovely with a lean, zesty white wine. We’ve also enjoyed it with a glass or two of Shafer’s Red Shoulder Ranch Chardonnay, which offers a blend of richness, along with some beautiful crisp minerality, which is so nice in this season.