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Vegan cauliflower soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in a luscious vegan cauliflower soup for a scrumptious meal anytime!
Ingredients:
  • 55g (1/3 cup) raw cashews
  • 1 head (about 800g) cauliflower, cut into florets, stems sliced
  • 36.40 gm olive oil
  • 1 tsp garam masala
  • 1 leek, trimmed, halved, thinly sliced
  • 1 small brown onion, finely chopped
  • 2 small celery sticks, sliced
  • 3cm-piece fresh ginger, peeled, chopped
  • 2 garlic cloves, chopped
  • 1L (4 cups) salt-reduced vegetable stock (gluten-free vegan)
  • 500ml (2 cups) unsweetened almond coconut milk
  • 18.20 gm olive oil
  • 30.00 ml raw cashews, chopped
  • 1 long fresh red chilli, thinly sliced
  • 1/2 tsp ground turmeric
  • 42.00 gm fresh lemon juice
Instructions:
  • Place cashews in a bowl and submerge in cold water. Allow to soak for a minimum of 2 hours or overnight. Then, rinse and drain.
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with parchment paper. Set aside 3 cauliflower florets. Spread the rest on the tray. Drizzle with 1 tablespoon of oil. Sprinkle with garam masala. Season with salt and pepper. Roast, stirring halfway through, for 25-30 minutes until golden and tender. Enjoy!
  • Heat 1 tablespoon of oil in a large saucepan over medium-low heat. Sauté leek, onion, and celery until starting to soften, about 5 minutes. Add ginger and garlic, and cook until aromatic, about 5 minutes.
  • Combine the roasted cauliflower and soaked cashews before stirring in the stock. Bring to a boil, cover, then simmer over low heat for 15 minutes until tender. Remove from heat and stir in the almond coconut milk. Blend with a stick blender until smooth.
  • For the topping, thinly slice the reserved cauliflower florets. Heat oil in a small frying pan over medium-high heat. Add the cauliflower and cook until golden, about 1-2 minutes, turning occasionally. Push the cauliflower to one side of the pan, then add chopped cashews, chili, and turmeric. Stir and cook for about 1 minute until golden and aromatic. Remove from heat and stir in the lemon juice.
  • Garnish soup with chili cashews and cauliflower florets before serving.

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