Another of my go-to winter soups. The humble cauliflower, when blended with cashew nuts, creates a wonderful, creamy, flavoursome soup and one that you won’t want to miss.
To quote a famous song don’t it always seem to go that you don’t know what you’ve got til it’s gone? This year the cauliflower reminded us all in New Zealand just how much of a staple it is in our diets and how bleeding terrible it is when they are not available! Basically, we had a cauliflower crisis. Weather conditions were unfavourable for the humble cauli and they sky rocked in price to 10 dollars a head, pretty much ensuring that they were way beyond the financial reach of most kiwis. They remained that way for a few weeks, and just like that, our dinner plates were all cauli-less! Pretty awful as you can imagine!
In an attempt to entice shoppers to buy the few that were around, supermarkets went so far as to chop them into smaller pieces in order to sell them at a more favourable price, teaspoon of cauliflower anyone?
Anyway, there were sighs of relief all around when the cauli prices dropped back down, certainly in my household anyway. I wasn’t aware of how often I use it in my cooking, until I suddenly wasn’t able to get it, and I definitely wasn’t able to make my favourite soup!
This soup is so creamy and hearty, it’s really quite amazing that it contains no cream, no cheese, no dairy. The cashews give it such a rich, creamy texture and also a hit of cheesy taste. It’s glorious.
I know, you are probably looking at it and thinking meh, cauliflower. All I’m going to say is try it, its very fast, really easy and you will not be disappointed!
Gussy it up as I do with some truffle oil and chilli flakes on top.
Seriously, you need this soup in your life!
- 1 large head cauliflower, chopped
- 7 cups vegetable stock (make the stock by using a good quality stock powder and mix it with the water that the vegetables in this recipe are cooked in)
- ½ cup cashew nuts
- 1 Tbsp olive oil
- 2 cloves garlic, crushed
- 1 large onion, chopped
- ½ tsp salt and more for seasoning
- pepper, for seasoning
- Put the cauliflower in salted boiling water and cook until just soft (approximately 6 minutes).
- Remove cauliflower from the water and put to the side to cool.
- Add the cashews to the cauliflower water and allow them to soak and soften for 10 minutes.
- Add oil to a pan and over a medium heat fry the onion and garlic with a sprinkle of salt until the onion becomes translucent.
- Add all of the ingredients to a food processor/blender and blend until creamy. You may need to blend in batches.
- Season with salt and pepper and serve as is or for a real treat dribble truffle oil over the top and sprinkle with chilli flakes and parsley.
- For a non-vegan option you might like to serve with a little yoghurt on top.