We can’t wait to dig into this soup.
The best part of Biegel’s super-simple recipe is that it has just five ingredients.
Cook the garlic for less than a minuteyou don’t want it to burnbefore adding in your cauliflower florets.
Photo: Getty Images/EatingWell
Transfer the soup mixture to a blender with 2 tablespoons of Parmesan cheese and puree until smooth.
Serve up the soup with a touch of olive oil and your favorite soup accoutrement.
Biegel opted for some Parmesan crisps, which it’s possible for you to make yourselfusing our simple method.
Biegel even says you might opt out of the cashews if someone at your table has a nut allergy.
Plus, you’ve got the option to feel good about making a pretty nutritious choice.
Plus, the addition of garlic and olive oil addsa little anti-inflammatory kickto this recipe.
