1 medium head of purple cauliflower, broken into florets (about 4 cups)
1 small parsnip, chunked into inch-long pieces (about 1 cup). It is not necessary to peel the parsnip.
1/2 of a medium onion, roughly chopped (about 1 cup)
2 cloves garlic, minced (2 tsp)
Water to cover (about 3-4 cups)
1/2 cup raw cashews (whole or pieces)
1 tsp apple cider or sherry vinegar
Pinch of nutmeg (1/8 tsp)
3 or 4 chives, thinly sliced crosswise
1 tsp sea salt (plus more to taste if desired)
1 tsp black pepper
Small sprig rosemary (optional)
In a large pot, combine the cauliflower, parsnip, onion, garlic, one sprig of rosemary, and cashews. Cover the vegetables with 3-4 cups of water. Bring to boil and then turn down the heat to simmer for 20 minutes, or until the cauliflower and parsnips are soft. Cool down to room temperature so you won’t risk burning yourself when transferring it to a blender.
Scoop the vegetables and cashews out of the pot and put into the blender. Transfer 2 cups of the water from the pot to the blender. Pull-off 3-4 leaves of the rosemary sprig that was in the pot, add to blender, and discard the rest. Add the salt, pepper, vinegar, and nutmeg and puree until smooth. Adjust the consistency with the remaining water and adjust the seasoning with salt and pepper if necessary. Empty the pot and add back soup to heat for a few minutes.
Ladle into serving bowls and garnish with thinly sliced chives.