Wholesome Cauliflower & Cashew Soup
Cook Time 30 minutes
5ml extra virgin olive oil
1 small clove of garlic, peeled & minced
100g brown onion, peeled and diced into 10cm cubes
200g cauliflower (florets & stalk), washed and diced into 10cm cubes
75g zucchini, topped & tailed then diced into 10cm cubes
60g leek (white part only), split & washed then sliced finely
30g carrot, peeled and diced into 10cm cubes
30g roasted unsalted cashews
15ml pure pouring cream
Salt & pepper, to taste
Heat olive oil in a large deep saucepan, then sauté the onion & carrot for 5 – 6 minutes or until they start to soften. Add leek, cauliflower, zucchini & garlic and cook for a further 4 minutes. Add water and cashews and cover the saucepan with a lid, bring to the boil then reduce heat to a simmer for 5 - 6 minutes or until all vegetables are soft. Remove and blend in a food processor until completely smooth.
Add back the blended soup to the saucepan and bring to a simmer. Then stir in the cream and season with salt and pepper to taste. Evenly portion soup into each bowl and enjoy.