Vegan Cashew-Cauliflower Soup

Cook 3/4 of the cashews with 1/2 cup H2O in microwave 3 minutes. Let cool and blend until smooth. Preheat oven 350• toast remainder of cashews on baking sheet 6 minutes. Chop and set aside. Heat oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add cauliflower and cook, stirring, until golden, about 5 minutes. Add beans, thyme, oregano, salt, pepper, and remaining 2 1/2 cups broth. Bring to a simmer and cook, covered, for 10 minutes. BLend cauliflower mixture until smooth Serve with toasted cashews, a drizzle of oil, and a couple of grinds of pepper to taste over top. Serve with a crusty bread.