Spiced Cauliflower, Coconut & Cashew Soup

This recipe may seem familiar to those of you who have attended some of my Indian inspired classes where we made a cauliflower curry with a coconut and cashew sauce. This is an adaptation of that disjh, reinvented as a soup

A warm, comforting and satisfying blend of spices and a genrous does of plant based protein in the beans and nuts. The perfect blend of protein and fibre

Serve with warm rotis or naan

Serves 4, but also freezes well

Ingredients

1 tablespoons light olive oil

1 onion - chopped

2 cloves garlic - chopped

½ teaspoon ground turmeric

½ teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

Half a head of cauliflower - roughly chopped

60g cashews nuts

1 x 400g tin cannellini beans - drained

30g creamed coconut

750ml vegetable stock

Sea salt to taste

40g cashews nuts

½ teaspoon garam masala

Pinch of sea salt

Coriander - roughly chopped

Method

Heat the oil in a large saucepan, then add the onion and garlic and fry for 4-5 minutes until softened

Add the spices and stir for 2 minutes before adding the cauliflower, 60g of cashews, beans, coconut and stock

Bring to the boil, then simmer for 15 minutes until the cauliflower is soft. Remove from the heat and leave to cool slightly

Transfer the contents of the pan to a food processor, or use a stick blender, to blend until smooth. I usually keep the food processor on for at least 3 minutes. Transfer back to the pan and keep warm obver a low heat

Take a small frying pan and heat. When hot, add the remaining cashew nuts and toast them until they start to brown. Remove from the heat, add the garam masala and a pinch of salt and toss in the hot pan before tipping out into a small plate to prevent them from burning

Divide the soup between four bowls, topped with chopped coriander and the spiced, toasted cashews

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