Go Back Email Link
–+ servings
cauliflower-cashew-soup

Cauliflower cashew soup. Black garlic bread.

Course: Lunch, Main Course, Soup
Cuisine: Mediterranean Inspired
Keyword: cashews, cauliflower, soup
Servings: 6 people
Author: Steve Paris
This cauliflower cashew soup will be nothing like what you are expecting. It's a rich, sumptuous soup that really doesn't taste anything like cauliflower. The smoked paprika infused garnish adds a colourful dimension both visually and to the flavour.
Print Recipe

Ingredients

Nearly colourless vegetable stock

  • 3 leeks
  • 1 onion
  • 3 stalks celery
  • 100 g white mushrooms
  • 3 medium carrots
  • 1 red pepper
  • 1 tomato
  • 1 Tbsp peppercorns
  • 3 bay leaves
  • 10 stalks of thyme
  • 1 Tbsp olive oil
  • 10 g butter
  • 7 cups water

Soup

  • 1 onion
  • 4 cloves garlic
  • 2 tsp fresh thyme leaves
  • 1/4 cup olive oil
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 1 large head cauliflower
  • 1 cup cashew nuts
  • 2 tsp tahini
  • 6 cups nearly colourless vegetable stock
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup cooking cream omit for vegan

Garnish

  • 1/4 cup olive oil
  • 3 cauliflower flowerets
  • 1/4 cup cashew nuts
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1 tsp smoked paprika

Black garlic bread

  • 6 baguettes
  • 5 cloves black garlic the large sort, husks removed
  • 1/4 cup parsley finely diced
  • 1/4 cup finely grated parmesan
  • 2 Tbsp olive oil
  • 2 Tbsp butter

Instructions

Nearly colourless vegetable stock

  • Dice the leeks, onion, celery, and red pepper.
  • Heat a large saucepan to medium high heat and add the olive oil and butter.
  • Saute until softened.
  • Quarter the tomato.
  • Rinse the mushrooms to remove any grit, then dice or crush (whatever seems appropriate)
  • Add the water, carrots, mushrooms, bay leaves, thyme, pepper, and diced tomato to the saucepan.
  • Bring to a boil, then reduce to a low simmer.
  • Simmer for 1 hour, then strain. Discard the vegetables.

Soup

  • Dice the cauliflower into flowerets. Reserve 2 or 3 flowerets for the garnish.
  • Sauté the onion in the oil in a large heavy saucepan until transparent but not browning.
  • Add the garlic and thyme and sauté for a couple more minutes.
  • Add the salt, bay leaves, and wine and bring to a boil. Continue boiling for about 5 minutes or until the wine is reduced by half.
  • Add the cauliflower, cashew to the saucepan.
  • Stir, cover, reduce to a low heat, and cook for 20 minutes, or until the cauliflower is soft. Make sure it doesn’t brown.
  • Add the vegetable stock and salt and pepper, and bring to a simmer.
  • Simmer for 30 minutes. The cauliflower should be starting to fall apart.
  • Discard the bay leaves and allow to cool.
  • Add the cream to the soup and blend until very smooth.
  • Gently reheat before serving.

Garnish

  • Finely chop the reserved cauliflower flowerets and cashews.
  • Stir fry in the olive oil in a small skillet until golden brown.
  • Remove from the heat and stir in the salt, paprika, and lemon juice.

Black garlic bread

  • preheat the oven to 160 deC.
  • Mash the ingredients together
  • Halve the baguettes
  • Spread some black garlic mixture on the each half baguette
  • Heat in the oven for 10 minutes.
Tried this recipe?Mention @delectabilia or tag #delectabilia!