Bring water to a boil. In a heatproof bowl, soak cashews in freshly boiled water. Set aside until later.
Warm the olive oil over medium heat in a large soup pot. Saute the carrots, celery, onion, garlic, salt, pepper, thyme, and sage until vegetables are soft.
Add the rice and toss in the vegetables and oil
Add the chicken stock and bay leaves. Bring the soup to a boil. Once boiling, add chicken. Reduce soup to a low boil and cook covered for 20 minutes or until rice is tender and chicken is cooked through.
Once rice is tender and chicken is cooked through, reduce the soup to keep warm. Transfer two cups of the hot stock to a small sauce pan over high heat. Add the frozen caulfilower and cook covered for 7 minutes or until cauliflower is fall apart tender. Transfer cauliflower and stock to a blender. Drain the cashews and add them to the blender. Blend on high until a thick and luxurious creamy sauce develops, scraping down the sides as necessary. Add the cream sauce to the soup and stir to incorporate.
Note: Only fill the blender half way full with hot liquids and be careful when opening the lid so it doesn't splatter and burn. Work in batches if needed, reserving half the stock to blend with the cashews.
While the cauliflower is cooking, remove and discard the bay leaves. Remove the chicken to a large bowl and shred with two forks into bite sized pieces. Return the chicken to the soup.
Add the lemon juice and stir into the soup. Top with sliced green onions if desired and serve.
Leftovers will keep in the refrigerator for up to 4 days. The rice will absorb the liquid causing the soup to thicken. Add a splash of broth or water when reheating to thin to desired consistency.
Recipe is gluten free as written.
Recipe is dairy free as written.