Cauliflower & Cashew nut Soup - Aga
Ingredients
- 50 g butter
- 1 onion chopped roughly
- 3 cloves garlic crushed
- 2 sprigs thyme
- 1 head cauliflower chopped
- 100 g cashew nut
- 1 rooster potatoes grated
- 1 litre vegetable stock
- 150 ml cashew milk or almond milk - optional
- 2 tbsp cream
- Salt and pepper
- Fresh herbs to serve - optional
Method
- preheat the boiling and simmering stovetop. In a large saucepan, over the boiling stovetop, melt the butter and add in the chopped onion and garlic and thyme. Cook for approximately 2 -3 minutes over a gentle heat until they are softened.
- Add in the nuts and cauliflower at this time, cook for a further 2 minutes or until lightly coloured.
- Next add the grated potatoes, and the vegetable stock. Stir to combine and bring to the boil.
- Transfer the pan to the simmering stovetop, place a lid on the saucepan. Cook for a further 15 minutes or until the vegetables are softened enough.
- Remove the soup from the heat and using a handheld blender or a food processor, mix the soup until smooth. Add the cream and check the seasoning.
- Reheat the soup over low heat and serve immediately garnished with some additional toasted cashew nuts and some fresh herbs.
