Wholesome Cauliflower & Cashew Soup

Cook Time 30 minutes

Servings 2


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

1l water

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.


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