Creamy Curried Cauliflower and Cashew Soup
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, diced
- 3 cloves garlic
- 1 tablespoon fresh turmeric, or 1 teaspoon dried
- 2 teaspoons mild curry powder
- pepper
- 1 medium cauliflower (mine weighed 700 grams after removing the green bits), roughly chopped
- 1 litre (4 cups) vegetable or chicken stock
- a generous ½ cup cashews
- ½ bunch fresh coriander, roughly chopped
- Heat a large, heavy based pot over medium heat
- When hot add oil and onion and cook until soft and slightly browned
- Add garlic, turmeric, curry powder and pepper and sauté for 1-2 minutes before adding the cauliflower and stock
- Bring stock to the boil, then turn heat down and simmer for 15 minutes, until cauliflower has softened
- Place cashews in the bowl of a food processor and blend into a fine powder
- Add one ladle of stock to the food processor and blend, then add the remainder of the soup and blend until smooth.
- Note - you may need to do this in batches, depending on the size of your food processor!
- Pour back into your soup pot and stir through coriander
- Serve
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2017/07/07/creamy-curried-cauliflower-and-cashew-soup/
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