Updated: May 27
This fabulous soup, my take on Kay Shreya’s delicious cauliflower soup, is so popular with its deliciously creamy taste.
A great source of many vitamins and minerals, especially vitamin C, B vitamins, fibre and also phytochemicals and antioxidants. This is a really healthy soup that also tastes amazing.
1 onion, roughly chopped
3 clove garlic cloves, crushed
½ tsp coconut oil
50 g cashews (soaked overnight if possible)
2 tsp sesame seeds
1 small cauliflower (300g), washed and cut into florets
500 ml of vegetable stock
Salt and pepper
1 tbsp chives, finely chopped
Heat the coconut oil in a pan. Once melted, add the onion and garlic and soften for approximately 10 minutes (until cooked but not brown).
Add the cashew nuts, sesame seeds, cauliflower, seasoning and the stock to the pan and bring to the boil.
Simmer for 15 minutes until the cauliflower is tender.
Cool the soup slightly before blending in a liquidiser until smooth.
To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Sprinkle with finely chopped chives.
* Take special care when liquidising the soup if it is still hot.