½ large cauliflower head, roughly chopped (only remove the tough stalk, use everything else)
Salt and pepper
5 cups vegetable stock
Topping
2 tsp olive oil
⅓ cup chopped cashews
½ tsp ground turmeric
Salt and pepper
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and turmeric to the pot and stir as the onions soften
3
Add the cauliflower, salt, pepper and stock, cover the pot and simmer for about 25 minutes
4
Use an immersion blender to blend the soup until completely smooth
5
Make the topping: heat the olive oil in a small pan and add the cashews, turmeric, salt and pepper. Toss as the nuts toast and become golden and fragrant
6
Serve each bowl of soup with a sprinkle of warm, toasted cashews
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories247
% Daily Value *
Total Fat21.2g28%
Total Carbohydrate11.9g5%
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
½ onion, peeled and roughly chopped
6 garlic cloves, roughly chopped
2 tsp ground turmeric
½ large cauliflower head, roughly chopped (only remove the tough stalk, use everything else)
Salt and pepper
5 cups vegetable stock
Topping
2 tsp olive oil
⅓ cup chopped cashews
½ tsp ground turmeric
Salt and pepper
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic and turmeric to the pot and stir as the onions soften
3
Add the cauliflower, salt, pepper and stock, cover the pot and simmer for about 25 minutes
4
Use an immersion blender to blend the soup until completely smooth
5
Make the topping: heat the olive oil in a small pan and add the cashews, turmeric, salt and pepper. Toss as the nuts toast and become golden and fragrant
6
Serve each bowl of soup with a sprinkle of warm, toasted cashews
Notes
Cauliflower And Turmeric Soup With Turmeric-Spiced Cashews
