Ingredients:

For the Soup:

• 3 tablespoons clarified butter or extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 tsp. red pepper flakes
• 1 large potato peeled and chopped
• 1 ½ pounds cauliflower, coarsely chopped
• 5 cups vegetable stock or water
• 1/3 cup heavy cream or Cashew Cream
• fine-grain sea salt (I used kosher salt, still good)

For the Pesto:

• ½ cup toasted Brazil nutes (I only had pine nuts, still good)
• 2 handfuls spinach leaves, stemmed
• 4 cloves garlic
• ½ cup freshly grated Parmesan cheese
• ½ cup extra-virgin olive oil
• generous pinch of fine-grain sea salt (I used kosher)

Method:

• Heat the butter in a soup pot over medium-high heat, add the garlic, onion,
• and red pepper flakes and sauté for 2 or 3 minutes, until translucent.
• Stir in the potato and cauliflower and cook for another couple of
• minutes.
• Add the stock, bring to a simmer, and cook until the
• vegetables are tender.
• Remove from the heat and puree thoroughly with a
• handheld immersion blender. Stir in the cream and season to taste.

To Make the Pesto:

• Puree all the ingredients in a blender or food processor until smooth.
• Taste and add more salt if needed.
• Ladle the soup into individual bowls, drop a spoonful of pesto in each one, and use a knife or toothpick to swirl.

many thanks to Erielle from Fancy Toast