Main Ingredients For Finishing

1. Soften cashews by soaking them in boiling water for 15 minutes. Drain and rinse before using. In the meantime, chop your preferred vegetables and herbs.
2. Tie thyme and rosemary sprigs, along with a bay leaf, together with kitchen twine.
3. Heat olive oil in a large cooking pot over medium heat. Sauté onions with salt until golden brown. If onions begin to brown too quickly, add a splash of water. Add garlic and cook for 2-3 minutes.
4. Deglaze the pot by pouring in some vegetable broth and stirring up any browned bits on the bottom. Add the remaining broth, water, cashews, vegetables, beans, nutritional yeast, salt, and pepper. Stir to combine. Gently tuck the bouquet garni into the broth.
5. Bring the soup to a boil and then reduce heat and simmer for 15 minutes or until cauliflower is tender.
6. After removing the bouquet garni, transfer the soup in batches to a blender. Cover the blender with a towel to let the steam escape while blending until creamy. You can also use an immersion blender, but the texture will not be as smooth.
7. Season to taste with salt, pepper, and a drizzle of olive oil before serving alongside bread.