Cauliflower-Cashew Soup - cooking recipe

Ingredients

6 c. vegetable stock or water
1 large coarsley chopped onion
1 medium carrot, chopped
1 small head cauliflower, broken into florets
4 cloves garlic, chopped
pepper
1/2 tsp. dried tarragon
3/4 c. toasted cashews
2 to 3 tsp. lemon juice
salt to taste
minced fresh parsley

Preparation

Combine water/stock, onion, carrot, cauliflower and garlic in soup pot.
Bring to simmer and cook until tender, approximately 20 minutes.
Add pepper and tarragon.
Remove from heat.
Cool to lukewarm.
Place cashews and soup in food processor and puree until smooth.
Combine soup in pot and heat.
Add lemon juice and salt.
Garnish with parsley.
Yields 4 to 6 servings.