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Cauliflower, cashew and coriander soup
Serves 6 Starters and mains
Ingredients
- 1 cauliflower
- 3tbsp extra virgin olive oil
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 120g cashews
- 1tbsp ground turmeric
- 1/2tsp freshly ground black pepper
- 1.1 litres good-quality vegetable or chicken stock
- 2tbsp lemon juice
- 4tbsp finely chopped coriander leaves and fine stalks
Method
Remove the cauliflower leaves, reserving any smaller ones close to the head and discarding the green outer ones (keep a few to char for a garnish if you like). Remove and discard the base of the stem. Slice, then chop the florets, stalks and small leaves.
Pour the olive oil into a pan set over a medium heat and add the cauliflower, onion, garlic, 100g of the cashews and the turmeric. Season with the pepper and a few good pinches of salt. Put the lid on and turn the heat down to low, then cook, stirring from time to time, for around 15–20 minutes until the vegetables are tender.
Meanwhile, put the remaining 20g cashews in a dry frying pan over a medium heat and toss regularly for around 4 minutes until golden. Roughly chop and set aside.
Add the stock to the vegetables and bring to the boil, then remove from the heat. Blend well until velvety smooth, using a stick blender, or pour into a blender, allowing it to cool slightly first if necessary. Add the lemon juice, chopped coriander and season again if needed. Garnish with charred cauliflower leaves, if using.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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