A creamy and flavourful vegetarian soup, thickened with cashews, packed with cauliflower and topped with crunchy sprouts and almonds.
Looking for more vegetarian soup recipes?
Ingredients
Crisp sprout leaves & almonds
Method
1.Place cashews in a small bowl; cover with cold water. Stand for at least 2 hours. Drain cashews, rinse under cold water; drain well.
2.Heat 2 tablespoons of the oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 3 minutes or until soft. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until leek is soft.
3.Add cauliflower to the pan; cook, stirring, for 1 minute. Add stock, vinegar, thyme and bay leaf, season; bring to boil. Reduce heat to low, cook, covered, for 15 minutes or until cauliflower is tender. Remove from heat; discard bay leaf. Stir in drained cashews; cool soup for 5 minutes.
4.Meanwhile, make crisp sprout leaves and almonds.Preheat oven to 180°C/350°F. Line an oven tray with baking paper. Trim base of sprouts and separate leaves. Spread over a tray; add almonds. Bake for 3 minutes or until golden brown and crisp.
5.Blend soup in batches until as smooth as possible.
6.Reheat soup gently over medium heat; season to taste.
7.Drizzle soup with remaining oil; top with sprout leaves and almonds. Season to taste; serve.
Sauté or roast the outer green leaves from the cauliflower in olive oil and serve on top of the soup instead of the sprout leaves, if you like.
serving suggestion Serve with grilled sourdough and a drizzle of truffle oil, if desired.
Note
