Step 1

Heat the coconut oil in a soup pot or dutch oven over medium-high heat. Add the onion and saute until nice and brown, about 10 minutes, stirring occasionally. If the onions start to burn, add a splash of water and deglaze the pan.

Step 2

Add the cauliflower florets, turmeric, and cinnamon and saute just until fragrant, about 30 seconds. Add the water and loosen brown bits. Increase heat just to bring to a boil, then reduce heat to simmer. Simmer until cauliflower is very soft, about 10 minutes.

Step 3

Add the beans and the coconut milk to the pot and puree with an immersion blender or in batches in a blender. When fully pureed, stir in the kefir. Then squeeze the juice from the lemon into the soup and stir that in. Season with salt and pepper to taste.

Step 4

To serve, top with a drizzle of kefir and cashews. Enjoy!