Roasted Cauliflower Soup With Curried Cashew Cream (Vegan/Gluten |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I haven't tried this yet but it looks delicious! It's from VegNews and their recipes are always great. If you try it, let me know what you think. Ingredients:
1 head cauliflower, cut into small pieces |
3 garlic cloves, crushed |
1 yellow onion, chopped |
1 yukon gold potato, peeled and 1/4 diced |
2 tablespoons olive oil |
salt and pepper |
3 cups vegetable broth |
1 1/2 cups non-dairy milk substitute |
2 tablespoons fresh chives, for garnish |
3/4 raw cashews |
1 1/2 tablespoons curry powder |
1/4 teaspoon salt |
1/2 cup non-dairy milk substitute, warmed |
Directions:
1. Preheat oven to 425.
2. In large oiled baken pan, combine cauliflower, garlic, onion and potato.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
5. Transfer roasted veggies to a large pot, add broth and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes.
7. Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
8. Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
9. Simmer 10 minutes longer.
10. To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
11. Cashew Creme.
12. In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.
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