Cauliflower & Cashew nut Soup
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Course Soup
Cuisine Plant-Based
Ingredients
- 20 ml sunflower oil
- 1 large onion chopped roughly
- 3 cloves garlic crushed
- 2 sprigs thyme
- 1 large head cauliflower chopped
- 100 g cashew nut
- 2 rooster potatoes grated
- 1 litre vegetable stock
- 150 ml cashew milk - optional
- Salt and pepper
- Fresh herbs to serve - optional
Instructions
- In a large saucepan, over medium heat, drizzle the oil and add in the chopped onion and garlic and thyme. Cook for approximately 2 -3 minutes over gentle heat until they are softened.
- Add in the nuts and cauliflower at this time, cook for a further 2 minutes or until lightly coloured.
- Next add the grated potatoes, and the vegetable stock. Stir to combine and bring to the boil.
- Reduce the heat to medium / low and place a lid on the saucepan. Cook for a further 15 minutes or until the vegetables are softened enough.
- Remove the soup from the heat and using a handheld blender or a food processor, mix the soup until smooth. Check the seasoning and add the cashew milk if desired
- Reheat the soup over low heat and serve immediately garnished with some additional toasted cashew nuts and some fresh herbs.