Spiced Cauliflower, Cashew and Coconut Soup

A wonderfully creamy winter warmer, this soup is just what you need to chase the chills away.

The warmth of curry, turmeric and cumin with a delicious silky texture, not only is this soup amazing, it is good for you!!

Just look at that glossy golden colour courtesy of the turmeric.

Ingredients

1 cup raw, unsalted cashew nuts

2 tbsp olive oil

1 small onion, chopped

2 garlic cloves, chopped

5-6 cups cauliflower florets or chunks

3/4 tbsp ground turmeric

2 tsp curry powder

1/4 tsp ground cumin

3-4 cups vegetable stock

1 1/2 cups coconut milk

2-3 tsp lemon juice

1.  Place cashew nuts in a bowl, pour enough boiling water over to cover them. Set aside and leave for at least 45 minutes to soften.

2.  Heat oil in a large soup pan over a medium-high heat until hot. Add cauliflower, onion, garlic, turmeric, curry powder and cumin. Saute for 8-10 minutes, stirring frequently or until very fragrant.

3.  Strain cashews and rinse with cold water. Add to a blender with the vegetable stock and puree until completely smooth. Add to the soup pan along with the coconut milk, stir to combine. Bring to the boil then reduce to a simmer. Cook uncovered until cauliflower is softened, approx 25-30 minutes.

4.  Allow soup to cool a little then transfer to a blender, blend in batches until smooth and creamy consistency. Return to pan. If the soup is too thick, add more stock or water until desired consistency. Season with salt and pepper. Stir in the lemon juice.

Enjoy.