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Creamy Cauliflower & Cashew Nut Soup

Soup_5701Serves 6

1 cup Alison’s Pantry raw whole cashew nuts
2 tbsp. olive oil
2 leeks (white parts only), chopped
2 cloves garlic, crushed
Salt and ground white pepper
1 medium head cauliflower, roughly chopped
1 litre liquid vegetable or chicken stock, as preferred
1/2 cup Alison’s Pantry sunflower seeds, toasted
Sprouts or micro-greens, to garnish

  1. Cover cashew nuts with cold water and leave at room temperature to soak and soften for at least 2 hours
  2. Heat oil in a large saucepan over medium heat. Add leeks, garlic and a little salt and cook for 10 minutes until the leeks are soft but not browned
  3. Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 20 minutes until cauliflower is very tender. Remove pan from the heat and allow the soup to cool slightly. Stir in the cashews
  4. Process mixture in a blender in batches until smooth and creamy. Return soup to the pan and warm it over a low heat. Adjust seasoning with salt and pepper
  5. Serve in bowls garnished with sunflower seeds and sprouts or micro-greens


Download the PDF version here: Alisons Pantry Creamy Cauliflower & Cashew Nut Soup