Vegetarian Curried Cauliflower Cashew soup

Rich, smooth, and creamy. This bright yellow soup with cauliflower, cashew nut butter, coconut milk, and curry flavors is just what I needed after a day of biking and hiking through the beautiful parks and streets of my green city, The Hague. Soup really tastes better the next day (or after several hours) so I always try to make it in advance. Bonus: when you get home after a day outside, there is a bowl of comforting homemade soup waiting for you.

Soup, serves 4
Action Time: 25-30 minutes

1 tbsp olive oil or ghee
1 onion, minced
1 large head cauliflower, into florets
1 can of coconut milk (400 ml/ 13.5 oz)
600 ml/ 2 1/2 cups vegetable stock
2 tbsp cashew nut butter (cashew nut pasta)
2 tbsp curry powder
1/2 tbsp finely grated fresh ginger
a pinch of cayenne
1 tsp maple syrup

fresh cilantro for garnish
toasted cashews for garnish
toasted pita bread for serving

Extra: hand blender, box grater

1 In a large pan heat the oil or ghee. Add the onion and sauté 2-3 minutes. Reserve some cauliflower florets for garnish, add the rest of the vegetable to the pan. Pour in the coconut milk and stock. Add the cashew nut butter, curry powder, ginger, cayenne, and maple syrup. Bring to a boil, reduce the heat and let simmer for 15-20 minutes or until the cauliflower is tender.

2 Puree the soup with a hand blender. Taste, and season with salt and pepper. If the soup is too thick to your liking, add some stock or water. Allow the soup to cool before reheating and eating it (see intro).

3 Ladle the soup into bowls and grate over the reserved fresh cauliflower. Garnish with cilantro and toasted cashews. Serve with pita bread.


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