Cauliflower Soup (4)

1/2 Cup water
1 Ounce raw, unsalted cashews
1 Medium onion, chopped
2 Large carrots, chopped
3 Celery ribs, chopped
1 Tablespoon finely chopped garlic
2 Teaspoons finely chopped fresh rosemary
1 Teaspoon paprika
Pinch red pepper flakes, optional
1 Large head cauliflower, cored & cut into florets, about 8 cups
4 Cups chicken broth
1 (15 oz) Can cannellini beans, undrained

Place the 1/2 cup of water and cashews into a blender, and blend briefly, set aside
Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, carrot, and celery, and cook while stirring for 3 to 4 minutes, adding a little water as needed to prevent sticking. Add the garlic, rosemary, paprika, and red pepper flakes and stir for 1 additional minute.
Add the cauliflower, 4 cups chicken broth, and cannellini beans to the pot and stir. Bring to a boil, reduce heat to medium-low and cook covered for 10 to 15 minutes, or until the cauliflower and carrots are tender; stir once during cooking. Remove from the heat.
Blend the cashews and water in the blender until very smooth. Add 3 cups of the cooked soup (veggies and broth) to the blender, and blend until very smooth. Pour this back into the soup pot and stir.