Cheesy Cauliflower Soup With Roasted Cashew Nuts

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 25 g butter
• 80 g cashew nuts, roughtly chopped
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 1 medium potato, diced
• 1 medium cauliflower, divided into florets
• 850 ml vegetable stock
• 115 g cheddar cheese, grated

Recipe

• 1 melt the butter in a large lidded saucepan and brown the chopped cashew nuts for about 1 minute.
• 2 stir in the onion, garlic and potato, cover and sweat for 10 mins, shaking the pan occasionally.
• 3 add the cauliflower and stock, bring to the boil, cover and simmer for 20 mins or until the cauliflower is tender.
• 4 remove from heat and blend in the cheese, allow to cool slightly.
• 5 blend half of the mixture and then stir this through the rest of the soup so that you can actually see pieces of cauliflower and nut.
• 6 reheat very gently without boiling so as not to toughen the cheese.
• 7 check seasoning.