Email to Cyan      

Recipe Categories: Varava's HOME PAGEAPPETIZERS BAKES BBQ BBQdessert BEVERAGES BREAD BREAKFAST CAKE CANDY CASSEROLES CURRIES DESSERTS DETOX DIPS ENTERTAINING FAMILYMAIN FRITTERS NOODLES NOTSOHEALTHY ONEPOT PASTA PROTEIN PULSES-usingdried RICE RICE-Risotto SALAD-Accompaniment SALAD-dressing SALAD-meal SALSAS SANDWICHES SAUCES SNACKS SOUP SOUPSandSTEWS STIRFRY VEGETABLES WORKLUNCHAPPROPRIATE

Creamy cauliflower soup




Source of Recipe


adapted from Taste magazine






Recipe Introduction


serves 4





List of Ingredients



• 2-3 tbs olive oil (or coconut)
  
• 2 green shallots thinly sliced, pale and dark sections separated
  
• 800g cauliflower cut into florets
  
• 750ml (3 cups) veg (or chkn style) stock or use stock cubes with water
  
• 1/2 cup cashews soaked in water for a few hours
  
• 6-8 mushrooms, thinly sliced (optional)
  
• extra oil (good quality) for drizzling
  
• toasted sunflower seeds or pistachios (optional) for sprinkling
  
• chopped fresh parsley (optional) for sprinkling
  
• lemon wedges for squeezing
  






Instructions



1. Heat oil in a large saucepan. Cook pale part of shallot on low for 1 min until softened.
   
2. Add cauliflower, stir to coat. Pour in stock and bring to a simmer. Simmer partially covered 20 min until cauliflower is tender.
   
   
3. Add cashews and process with a stick blender or food processor.
   
4. Cook mushrooms in oil over a high heat until well browned. Remove from heat.
   
   
5. Add salt and white pepper and bring soup back to a simmer.
   
6. Ladle into bowls and each person can top with mushroom, parsley, green shallots, seeds or nuts and lemon juice as liked.
   
7. Drizzle over olive oil as liked