Cauliflower Cashew Soup

The cold weather is officially here (there’s no avoiding it anymore) and at BB&R we are always on the hunt for a comforting and cozy meal. We think there are few things more comforting than a bowl of warm soup. This cauliflower cashew soup will not only satisfy your hunger, it is also a powerhouse of nutrition. Enjoy!

Cauliflower is high in fiber, B-vitamins, antioxidants, phytonutrients and choline, which is essential for learning and memory.

Cashews help reduce blood pressure and aid in raising good cholesterol levels. They also contain potassium, Vitamins E and B-6 and folic acid.

Turmeric's active ingredient is curcumin, which is a powerful antioxidant and lowers levels of two inflammation-causing enzymes.

Ingredients

1 tablespoon olive oil

2 medium shallots, peeled and sliced

8 cloves garlic

2 teaspoons curry powder

1 pound cauliflower

1 cup cashews

2 tablespoons nutritional yeast

3 cups unsweetened almond milk

2 cups vegetable stock

1/2 teaspoon ground black pepper

Pink Himalayan salt to taste

4 teaspoons Red Thai curry

Directions

Heat pot on medium heat. Add the shallots, garlic and curry powder and saute until onions become slightly tender. Add cauliflower, cashews, nutritional yeast, almond milk, vegetable sock, black peppers, salt and red Thai curry and then let the mixture simmer with the lid on until the cauliflower becomes tender.

Once the cauliflower and cashews are tender, place all the ingredients in a blender and blend until smooth. Taste for seasoning, then the soup is ready to serve! Garnish with a little chopped cashews and picked cilantro, if desired.

Recipe Yields 5

Source: Growing Bolder Magazine, Fall 2019