Soup time again! If you haven’t noticed already I have a soft spot for soups. I especially like to mix them so that they become completely smooth. My wife likes them a bit chunkier so we try to find a good compromise.
This cauliflower soup is based on cauliflower and cashew nuts. Now I know that you initially don’t think that this would taste or look that good, neither did I but boy was I wrong! This turns into creamy soup heaven when it is finished and you can easily adjust the spiciness by adding or removing cayenne in the process.
You get that perfect little bit of texture from the buckwheat crumble at the top as well and it makes the dish look fantastic, making it a good dish to serve when you have soup picky friends over for dinner.
Eating cauliflower is an excellent way for you to get good doses of vitamin C and Vitamin K as well as protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, pantothenic acid, and manganese into your diet. One serving of cauliflower contains 77% of your recommended daily intake of vitamin C. All of these have positive effects on your body and helps your immune system and other vital body functions. So by implementing this soup to your cooking routine, you help yourself to a more healthy diet.
A smooth and comforting soup for any cold day. The buckwheat crumble makes a great addition and adds some texture.
- 1 cauliflower head
- 3 dl (1 1/5 cup) cashew nuts raw
- 1 onion
- 4 garlic cloves
- 1 tsp cayenne
- 1 1/4 L vegetable broth
- 2 tbsp olive oil extra virgin
- Salt
- Pepper
- 1 cauliflower floret
- 1/2 dl (1/5 cup) cashew nuts raw
- 1 dl (2/5 cup) buckwheat whole
- 2 tsp paprika powder
- 2 tbsp olive oil extra virgin
- Salt
- Pepper
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Mince the cauliflower floret and cashew nuts for the crumble into very small pieces and put into a bowl. Add the buckwheat and paprika powder and stir to mix well. Set aside.
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For the soup, mince the onion, cauliflower and garlic cloves roughly.
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Heat some oil in a large saucepan and add the onion and fry for about 2-3 minutes or when the onion is translucent.
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Add the garlic and fry for another 2 minutes.
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Add the cashew nuts, cayenne and salt and pepper and give everything a good stir so that all the flavours blend.
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Pour in the vegetable broth and bring to a boil.
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Lower the heat and cover. Let simmer for 20-25 minutes.
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Pour everything into a blender and mix until desired consistency and then pour it back into the saucepan. Cover and let rest.
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Heat up some oil in a skillet and add all the ingredients for the crumble with some salt and pepper and fry until the buckwheat is crispy.
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Pour up some soup and sprinkle with the buckwheat crumble and serve immediately.
Enjoy!
