Creamy Cauliflower-Cashew Soup
, Serves 6
A silky blended soup of deeply browned cauliflower, apple, shallots and softened cashews.
| 60 ml olive oil (for the cauliflower) | Brown cauliflower, 12-15 min | Add apple, shallots, garlic; cook 5-6 min | Add coriander & cashews | Add stock, boil, simmer 30 min | Blend until smooth | Ladle; drizzle oil, top with chives |
| 1 large head cauliflower (about 680 g), cut into 1-inch / 2.5 cm pieces | ||||||
| Salt and pepper | ||||||
| 30 ml olive oil (for the aromatics) | ||||||
| 1 small tart apple, peeled, cored, cut into 1-inch / 2.5 cm pieces | ||||||
| 3 medium shallots, thinly sliced | ||||||
| 6 large garlic cloves, coarsely chopped | ||||||
| 1 tsp ground coriander | ||||||
| 95 g roasted, unsalted cashews | ||||||
| 1.4 L vegetable stock or water, plus more if needed | ||||||
| Olive oil, for serving | ||||||
| Chives, for serving |
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