Aromatic Cauliflower Soup

Our version of cauliflower soup features aromatic Indian spices that add a complex twist to a very simple vegetable soup. The creamy texture from the cashews makes it hard to believe there is no cream added! Enjoy this dish with a side salad for a wholesome meal.

Serving size

10 ounces

Makes

6

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 clove of garlic, minced

1 tablespoon ginger, fresh grated or minced

½ teaspoon turmeric

1 teaspoon cumin seed, grounded

1 teaspoon coriander seed, grounded

1 medium cauliflower

5 cups water

Black pepper, freshly ground, to taste

¾ cup cashews, raw

Sea salt (optional)

Chives, minced (optional)

Sage, minced (optional)

Nutrition Info

Makes:Serving size: 10 ounces

Calories

170

Fat

11 g

Saturated Fat

2 g

Cholesterol

0 mg

Carbohydrates

16 g

Sugar

4 g

Fiber

3 g

Protein

6 g

Sodium

33 mg

Calcium

40 mg

Phosphorus

162 mg

Potassium

467 mg

Instructions

  1. Heat the olive oil in a large stock pot or Dutch oven over medium heat.
  2. Reduce heat to low, and sauté the onions, garlic and ginger for 5 minutes.
  3. Add the turmeric, cumin and coriander. Stir to mix well.
  4. Add the cauliflower and 3 cups of water.
  5. Salt lightly, if desired, add pepper and bring to boil.
  6. Simmer for 15 minutes.
  7. Pour the soup into a blender to blend or blend in the pot with an immersion blender.
  8. Add the cashews and the remaining cups of water. Blend well.
  9. Serve warm or chilled with minced chives or sage garnish.

 

Recipe contributed by FamilyCook Productions

When ground with liquid, cashews have a remarkably creamy texture and result in the qualities of cream or other dairy. A great alternative when you need to keep your phosphorus low.