crispy cauliflower cashew soup
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
Ingredients for soup
  • 2 tablespoons olive oil
  • 2 leeks, cleaned and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried thyme
  • Pinch of salt
  • ¼ cup dry white wine
  • 1 cauliflower head, cored and cut into small florets, reserve ½ cup
  • ½ cup cashews
  • ¼ teaspoon paprika
  • 2 bay leaves
  • 3 cups vegetable stock
Ingredients for crispy cauliflower topping
  • 1 tablespoon olive oil
  • ½ cup cauliflower florets, thinly chopped
  • ¼ teaspoon paprika
  • Pinch of salt and pepper
Instructions
  1. In a large saucepan, heat olive oil over medium heat. Sweat the leek and garlic with the thyme and a pinch of salt for 8 to 10 minutes until soft. Add the dry white wine, bring to a boil and cook until half of the liquid has evaporated, about 3 minutes. Add the cauliflower, cashews, paprika, bay leaves and vegetable stock. Cover, bring to a boil, then lower heat and let simmer for 30 minutes until cauliflower and cashews are extremely soft.
  2. Prepare the crispy cauliflower topping meanwhile. Heat olive oil in a small saucepan over medium heat. Sauté the cauliflower with paprika, salt and pepper until golden and crispy, about 5 to 7 minutes. Set aside.
  3. Remove the bay leaves from the soup and purée with an immersion blender. If needed, add more water to thin out the soup. Serve in bowls and top each bowl with a bit of crispy cauliflower.
Notes
RECIPE ADAPTED FROM: Cauliflower-Cashew Soup with Crispy Buckwheat from Bon Appetit magazine's March 2015 issue
CAN BE PREPARED IN ADVANCE: The soup can be prepared in advance and kept in the fridge for two days or in the freezer for one month, however the crispy cauliflower topping doesn't keep well. It is best to eat the topping right after making it, if not it becomes soggy and loses its crispiness.
Recipe by Savormania at http://www.savormania.com/crispy-cauliflower-cashew-soup/