- 1 large cauliflower (about 1kg), cut into small chunks
- 3 tablespoons of extra virgin olive oil,
- Himalayan or Celtic salt
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
- 1 litre of vegetable broth
- 10 cashews
- fresh lemon juice, to taste
- A generous pinch of turmeric, cumin, salt and pepper
- 2 tablespoons of finely chopped fresh coriander or parsley, sesame seeds or small broccolinis or chives. For a cheesy flavour add a teaspoon of nutritional yeast.
Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
Mix the cauliflower with 3 tablespoons of olive oil until lightly and evenly coated with oil, transfer to a baking sheet.
Arrange the cauliflower in a single layer and lightly sprinkle with salt, turmeric pepper and cumin. Cook until the cauliflower is tender and caramelized at the edges (25 to 35 minutes), stirring halfway through.
Once the cauliflower is almost cooked, place a pan or skillet over medium/low heat and add the remaining tablespoon of olive oil. Add the onion and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion is softened and becomes translucent, for 5 to 7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the stock.
Reserve 3 or 4 pieces of baked cauliflower to garnish the plate.
Transfer the remaining cauliflower to the pan or skillet. Increase the heat to medium-high and bring the mixture to a boil, then lower the heat if necessary, to maintain a slight boil.
Stirring occasionally, let the cauliflower cook for 20 minutes (giving time for the flavours to blend).
Remove the pot from the heat and let it cool for a few minutes.
Carefully transfer the cauliflower to a blender along with the cashews, working in small batches if necessary. (Do not fill beyond the maximum filling line, otherwise the soup may overflow and burn you- allow space for the steam).
Blend until the ingredients are smooth. Add the lemon juice and mix again. Add additional salt to taste. This soup tastes amazing when properly salted!
Garnish each bowl of soup with a reserved roasted cauliflower floret or broccoli florets and sprinkle with parsley, coriander, chives and/or sesame seeds. This soup keeps well in the refrigerator, covered, for about four days, or in the freezer for several months.