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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cashew Cauliflower Soup Recipe

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This recipe for Cashew Cauliflower Soup is from MOM COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup raw cashews
3 cups low-sodium vegetable broth
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic
1 head cauliflower, cut into florets (about 5 cups)
1 15-oz. can cannellini beans, drained and rinsed
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano leaves
1 ¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper,
Directions:
Directions:
Preheat oven to 350°F. Place 1/2 cup each cashews and water in a microwave-safe bowl; cover and microwave on high for 3 minutes; let cool. Transfer to a blender, add cup broth, and blend until very smooth.


Heat oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add cauliflower and cook, stirring, until golden, about 5 minutes.


Add beans, thyme, oregano, salt, pepper, and remaining 2 1/2 cups broth. Bring to a simmer and cook, covered, for 10 minutes.


Toast remaining 1/4 cup cashews on a baking sheet until golden, about 6 minutes; chop and set aside.


Add cauliflower mixture to blender and puree until smooth. Serve soup topped with toasted cashews, a drizzle of oil, and several grinds of pepper.

 

 

 

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