A beautifully spiced creamy cauliflower soup to warm your soul! The crouton-esque crunch of the salt and pepper cashew nuts take this to the next level - you have to try it! Why not make a big batch to last you for the weeks lunches?
Heat the oil in a large saucepan over a medium heat and add the onion. Saute for 7-10 minutes until soft and translucent. Add the garlic, turmeric, curry powder and a dash of water, stir well to form a paste and fry for another 2 minutes or until the spices release their aromas.
Add the cauliflower and stock to the pan (do not worry if the stock does not cover the cauliflower completely) and bring to the boil. Reduce the heat to a simmer and cook for around 15 minutes or until the cauliflower is easily pierced with a fork.
Meanwhile make the salt & pepper cashews. Heat the oil in a medium saucepan over a medium heat until sizzling. Once hot add the pepper, salt, garlic powder and cashew nuts. Stir to coat all the cashews with the oil, then fry for 2-3 minutes stirring constantly until the cashews are golden and blistering. Remove from heat and pour the cashews out onto a plate lined with kitchen roll to cool.
Transfer the contents of the soup pan into a blender / food processor and blend until super smooth. You may need to do this is batches if your blender is particularly small.
Return the soup to the pan, add the coconut milk and the salt & pepper and stir well. Taste and adjust seasoning if needed then heat the soup until it is piping hot.
To serve, ladle the soup into bowls, drizzle with olive oil and sprinkle with a pinch of chilli flakes. Top with the cashew nuts and a few sprigs of parsley and enjoy!
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