Gluten free, Vegan
Comforting organic cauliflower soup
Fragrantly spiced and creamy with cashew milk this soup is definitely a winter warmer. Serve it with a little yoghurt and some flat-bread or naan to keep the Indian flavour. You might even stir in a can of drained chickpeas to up the protein content and make it more of a meal…
Ingredients (serves 4)
1 cup raw cashews
2 tsp mustard seeds
2 tsp mustard oil
1 onion, finely diced
2 cloves garlic, chopped
2 tsp grated ginger
1 bunch coriander, leaves chopped / root & stem minced
¼ tsp fenugreek
4 cardamom pods, bruised
1 tsp turmeric
1 Tbsp ground coriander
1 Tbsp ground cumin
1 large cauliflower, trimmed and cut into small florets (about 1 kg)
2 tsp sea salt
freshly ground black pepper, to serve
1. Soak cashews in 1 cup cold water for an hour then blend in a food processor until creamy.
2. Heat a saucepan over medium heat. Add the mustard seeds and cook, stirring, for between 1 and 2 minutes, making sure they don’t burn. Remove from pan and set aside.
3. Add mustard oil to the saucepan with the onion and sauté for 5 minutes, or until the onion is beginning to brown. Add garlic, ginger, coriander roots and stems, fenugreek and cardamom and continue to cook for 2 minutes. Add the remaining spices, cauliflower, salt and 750 ml water. Bring to a gentle boil over a high heat then turn down and simmer for about 15 minutes, until the cauliflower is very soft.
4. Remove soup from heat, take out cardamom pods and allow to cool slightly. Blend in a food processor at high speed for a couple of minutes, until the texture is very smooth. Adjust consistency and seasoning then return to the pan and gently reheat. Serve garnished with mustard seeds, coriander leaves and pepper.