- Half a caulifower, cut into chunks
- A handful of raw cashews
- A quarter avocado
- Half an onion, diced
- One clove garlic, diced
- One tablespoon tahini
- One tablespoon olive oil
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Heat the oil in a soup pot over medium heat. Add onion and garlic and sauté for 5 minutes, until translucent.
Add 1 cup water (preferrably distilled), caulifower, cashews, and tahini. Bring to a boil, reduce heat to low, and simmer for 10-15 minutes (until the caulifower is tender).
Transfer to a blender (or use a hand-held blender directly in the pot), add avocado, and blend until smooth.
Season with salt and pepper and garnish with chopped parsley.
Serve warm or chilled.