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Ingredients
US|METRIC
3 SERVINGS
- 2 cups cauliflower (chopped)
- 3 leeks (white and very light green parts, chopped, about 1 to 1.5 cups)
- 2 cloves garlic
- olive oil (for drizzling)
- 1/2 cup roasted cashews (raw, unsalted, un-, soaked overnight*, see note)
- 1 1/2 tsp. miso paste (or just salt if you don't have any)
- 3 sprigs marjoram (or thyme)
- 3 cups water
- 2 Tbsp. olive oil (more, to blend into the soup)
- 1/8 tsp. smoked paprika (or more to taste)
- lemon (squeeze of)
- 3 salt (more pinches of)
- red pepper flakes (optional)
- white wine vinegar (splash of, or champagne vinegar, at the end, especially if you made yours too spicy like I did.)
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