I can’t get over the delicate creaminess of this soup. I saw a photo of such a soup and I was hooked. It looked so simple yet complete, I just had to try it out. I researched about 5 or 6 different recipes but none of them where exactly to my liking, so this was my adaptation depending on what I had available and how much time I had. In fact I used a large packet of frozen cauliflower because I just HAD to cook it that day and didn’t have any fresh. Needless to say, it turned out great and next time I’m definitely going to batch cook this and freeze.
The trick to this tasty soup must be the roasting step. It might seem like extra work but roasting the veg before preparing the soup, really adds volumes to the flavour. Herbs also give it lots of flavour so if you have any fresh herbs, do use them. Because I only had dried, I used a ‘herb infusion’ vegetable stock pot but otherwise any vegetable stock cube or powder will do.
- 800g-1kg Cauliflower
- 1 large white onion, chopped
- 3 garlic cloves whole
- Knorr Herb infusion stock pot
- Olive oil
- Some Rosemary and Thyme
- 1/4 cup cashews
- 1/4 cup nutritional yeast
- 1 small can coconut milk (165ml)
- salt and pepper to taste
- Chop cauliflower into florets and place on a baking sheet together with the garlic cloves
- Drizzle some olive oil and roast at 200degC until the edges start to look charred
- In the meantime, heat some olive oil in a pot and fry the chopped onion until soft.
- Add the roasted cauliflower and garlic to the pot and top up with water just enough to submerge the vegetables.
- Add the stock pot or veg stock, herbs, salt and pepper.
- When it begins to boil, add the cashews, coconut milk and nutritional yeast.
- Boil for a few minutes to makes sure the cashews have softened.
- Turn off heat, and allow to cool a little
- Use an immersion blender to puree the soup.
- Sprinkle with fresh pepper or chili flakes before serving