Step 1

Place the cashews in a jar and cover them with hot tap water.

Step 2

Cook the bacon until crispy in a large pot over medium-high heat, about 8 minutes. Remove the bacon with a slotted spoon and drain off all but 2 tablespoons of the oil.

Step 3

Add the onion to the pot and let it cook for 5 minutes. Add the garlic and cook for 1 minute more.

Step 4

Add the cauliflower, chicken stock, thyme, and pepper to the pot and bring the pot to a boil. Reduce the heat and simmer for 15 minutes, or until the cauliflower is soft.

Step 5

Drain the water from the cashews and add them to your high-powered blender. Add half the bacon and half the soup and blend on high until smooth. Pour the soup into a new pot then blend the remaining soup. Season the soup to taste with sea salt.

Step 6

Serve the soup topped with the remaining bacon, some chopped chives, and a little black pepper.