Ingredients

• 8 oz shiitake mushrooms, stems removed and sliced thin
• 2 tablespoons olive oil
• pinch sea salt
• 1/2 cup cashews, soaked for at least 1 hour in water
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1 4 inch square of kombu seaweed
• 1 head of cauliflower, chopped into small florets
• 3 small yukon gold potatoes, cut into 1/4″ cubes (peeled if desired)
• 15 oz cannelini beans
• 4 cups low sodium vegetable broth
• 1 teaspoon Old Bay seasoning (or other seafood seasoning)
• Scallions, sliced thinly,  for garnish

Directions

1. Preheat the oven to 350 F. Toss the shiitakes with 1 tablespoon of olive oil plus a pinch of salt. Roast on a baking sheet for 8-10 minutes, being careful not to let them burn. Remove from the oven and set aside.
2. In a large stock pot, heat the remaining tablespoon of olive oil over medium heat. Saute the onion, carrot, celery and garlic for several minutes until soft.
3. Add the kombu, cauliflower, potatoes, beans, broth, and Old Bay to the pot. Bring to a boil. Boil for 10 minutes, or until the cauliflower is soft. Remove the kombu.
4. Use a slotted spoon to remove about half the cooked veggies from the pot.
5. Add the cashews to the pot. Let the soup cool. When the soup is cool enough, blend it in a blender until it’s completely smooth. Or, use an immersion blender.
6. Add the cooked vegetables back the the soup. Bring the heat back up to medium-low to gently warm the soup.
7. Just before serving, add the shiitake mushrooms to the soup.
8. Serve warm, garnished with fresh scallions.