Cauliflower and Cashew Soup
This vibrant, warm and sweet soup reminds me of the Autumn season, but I’d happily feast on it all winter though spring. It’s easy to make and really yummy. In my recipe I used some of Elemental Alchemy’s Spiced Golden Milk, which contains turmeric, cardamom, ginger, nutmeg and more. You can also substitute it for more turmeric to start and add a dash of any of those flavors you enjoy.
- 3 Tbs olive oil
- 1 small onion, chopped
- 1 head of cauliflower, roughly chopped
- 1 cup raw cashews
- 1 tsp salt
- 2 cloves garlic, finely chopped
- 1 ½ tsp turmeric
- 1 tsp Spiced Golden Milk or 1 additional tsp turmeric
- 6 cups vegetable or chicken stock
- Juice from ½ lime
- Salt and pepper to taste
In a large pot, heat olive oil and sauté onions until they start to slightly soften. Add garlic and sauté for 1 minute. Add cauliflower, cashews and salt, stir and cook for about 5 minutes, stirring occasionally, and then stir in 2 ½ tsp or a combination of turmeric and Spiced Golden Milk. Cook an additional minute. Add stock. Once mixture boils, bring to a simmer and cook until cauliflower and nuts soften, about 15-20 minutes. Remove from heat and blend soup well with an immersion blend or transfer to a blender. Add lime and salt and pepper to taste. Garnish with cilantro.