recipes
Curried cauliflower and chickpea soup with roasted cashew nuts
2021-04-17
Ingredients
- 100g cauliflower florets
- 1 large red onion
- 4 cloves garlic
- 1 celery stick
- 50g salted butter
- 2 tbsp. mild curry
- 1 tsp cinnamon powder
- 2 litres hot vegetable stock
- 50g milk powder (Regilait)
- 80g cooked chick peas
- 50g cashew nuts
- 1 tbsp. chopped fresh coriander
Method
Roughly chop the cauliflower, onion, garlic and celery and sauté in butter until softened for 5-7 minutes. Add in the curry, cinnamon and cook for a further 2 minutes. Pour in the vegetable stock and bring to the boil and simmer for 45 minutes. Blitz the soup well then strain and whisk in the milk powder. Meanwhile, in a hot pan sauté pan the chick peas and cashew nuts until browned in a drop of oil. Spoon the hot soup into bowls and served garnished with the toasted nuts and chopped fresh coriander.
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