Cook the rice according to package instructions. Drain and set aside.
Meanwhile, (about halfway through cooking the rice), bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion, carrots, celery, Member’s Mark™ Thyme Leaves, and Tone’s® Rosemary Garlic seasoning. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally.
Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Meanwhile, add the boiled cauliflower to a high-speed blender along with the water, softened cashews, lemon juice, and Member’s Mark™ Sea Salt. Blend on high for two minutes, or until completely smooth and creamy.
Add the cauliflower cream mixture and the cooked rice to the pot of soup and stir to incorporate. Increase the heat to medium-low and continue to simmer for just 5 minutes.
Taste and generously season with more Member’s Mark™ Sea Salt and Member’s Mark™ Ground Black Pepper to taste. Serve warm.