Cauliflower and Cashew Cream Soup

  • Difficulty: Basic
  • 25 minutes
  • 2 servings
Cauliflower and Cashew Cream Soup

One of the best remedies for cold evenings is a warm cream soup. The blended cauliflower spells smoothness as thyme and white wine combine their flavors to make something even richer together. Let’s add some elements with a rougher texture, like crushed cashews and buckwheat.

Ingredients Needed for Cauliflower and Cashew Cream Soup


For the cauliflower-cashew cream:

1 tablespoon vegetable oil
1 small onion, diced
1 garlic clove, crushed
2 bay leaves
3 fresh thyme sprigs
salt
pepper
2 cups of vegetable stock
1 medium-sized cauliflower head
2 ounces of cashew
½ cup white wine

For the topping:

1 tablespoon vegetable oil
¼ cup cauliflower, diced
1 tablespoon cashew, crushed
2 tablespoons of buckwheat
salt
pepper
2 tablespoons of lemon juice
1 teaspoon paprika powder

How to Cook Cauliflower and Cashew Cream Soup

  1. For the cauliflower-cashew cream:
    Heat the vegetable oil in a cooking pot over low heat and cook the onion until tender. Add the garlic in the process. Also, while stirring, add the bay leaves and thyme sprigs, and season with salt and pepper.
  2. Add the vegetable stock, cauliflower, cashews, and white wine. Cover with the lid and bring to a boil. Remove the bay leaves then remove the pot from heat.
  3. Transfer to a blender and blend.
  4. For the topping:
    Heat the vegetable oil in a skillet over low heat, add the cauliflower, cashews, and buckwheat, and season with salt and pepper. Cook for 2-3 minutes, until the ingredients are well toasted.
  5. Transfer to a small bowl, add the lemon juice and paprika powder and mix.
  6. Serve the soup with the cashew-buckwheat mixture on top.

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