A very simple and healthy cauliflower soup. The cashew nuts make it very creamy and the seasoning brings it a very nice tangy touch. Enjoy!
Tangy & spicy cauliflower cream soup
Ingredients
- 1 medium-size cauliflower
- 1 potato
- 50 g cashew nuts you can soak them 1 hour before preparing the soup
- 1 small yellow onion
- 2 garlic cloves
- 1 small tbsp tamarind paste if you don't have some, you can replace by a tablespoon of lemon juice
- 1 tsp nutmeg
- 1 tsp turmeric
- 1 tsp cumin seeds
- ½ tsp mild pepper
- 2 vegetable stock cubes
- salt
- pepper
Instructions
- Remove the leaves and large ribs from the cauliflower.
- Cut the cauliflower into florets, wash and drain them.
- Peel and wash the potato. Cut it roughly.
- Chop the garlic cloves and onion.
- Prepare the broth: heat about 0.75 L of water and dissolve the broth cubes. Keep warm on low heat.
- In a large saucepan or pot, fry the onion and garlic in a drizzle of olive oil.
- Add the potato, cauliflower florets and cashew nuts and brown for 2 minutes.
- Cover the ingredients with the vegetable stock and cook for about 25 minutes over medium heat with a lid. Then, check the cooking of the ingredients with the tip of a knife.
- When the ingredients are cooked, mix until smooth with an immersion blender.
- Add the spoonful of tamarind paste and the spices. Mix well, and return to the heat for 5 minutes over very low heat. Add pepper and salt if necessary.
- To be enjoyed hot, warm or cold. You can sprinkle some parsley or coriander leaves when serving.