Cauliflower and cashew soup
Cauliflower and cashew - what a wonderful combination! Be careful though, the cashews make this soup very creamy, but also rather rich! You can find the recipe here.
Ingredients (1-2 portions)
half a head cauliflower
1 parsnip
1 shallot
1/2 vegetable stock cube
1/2 teaspoon paprika spice
40 g cashew nuts
coconut oil
Instructions
1) Boil ~750 ml of water (kettle or on the stove).
2) Peel shallot and parsnip. Chop them and the cauliflower in small pieces. Add to a pot, cover with the boiling water. Add vegetable stock and paprika spice. Cook on medium heat for 20 minutes, occasionally stirring (you can leave the lid on, but be careful that it doesn't spill out of the pot!).
3) In a separate pan, melt a little bit of coconut oil. Add the cashew and toast for a few minutes, occasionally stirring (very important to make sure that the cashews do not burn!).
4) Add most of the cashews to the soup (keep a few for garnishing). With an immersion mixer or blender, turn everything into a soup. Cook again for 1-2 minutes on low heat.
5) Garnish with some fresh or dried herbs and the remaining cashews.
Variations
You could also toast the cashews in honey (though not vegan!) or maple syrup instead of coconut oil, this will give the soup a slightly sweeter taste.
Ingredients (1-2 portions)
half a head cauliflower
1 parsnip
1 shallot
1/2 vegetable stock cube
1/2 teaspoon paprika spice
40 g cashew nuts
coconut oil
Instructions
1) Boil ~750 ml of water (kettle or on the stove).
2) Peel shallot and parsnip. Chop them and the cauliflower in small pieces. Add to a pot, cover with the boiling water. Add vegetable stock and paprika spice. Cook on medium heat for 20 minutes, occasionally stirring (you can leave the lid on, but be careful that it doesn't spill out of the pot!).
3) In a separate pan, melt a little bit of coconut oil. Add the cashew and toast for a few minutes, occasionally stirring (very important to make sure that the cashews do not burn!).
4) Add most of the cashews to the soup (keep a few for garnishing). With an immersion mixer or blender, turn everything into a soup. Cook again for 1-2 minutes on low heat.
5) Garnish with some fresh or dried herbs and the remaining cashews.
Variations
You could also toast the cashews in honey (though not vegan!) or maple syrup instead of coconut oil, this will give the soup a slightly sweeter taste.