Cauliflower soup with cashew nuts

Name: cauliflower soup with cashew nuts
Total time: 15 min
Yield: 1
Ingredients: 0.5 tablespoon olive oil; 1 shallot; 0.5 teaspoon turmeric; 150 gram baking flour; 200 milliliters milk; 2 tablespoon Greek yoghurt; 0.5 tablespoon leaf parsley; 20 gram cashew nuts; 2 slice Whole grain bread; 10 gram vegetable margarine from a tub

Ingredients

0.5 tablespoon olive oil
1 shallot
0.5 teaspoon turmeric
150 gram baking flour
200 milliliters milk

2 tablespoon Greek yoghurt
0.5 tablespoon leaf parsley
20 gram cashew nuts
2 slice Whole grain bread
10 gram vegetable margarine from a tub

Directions

Chop the shallot and cut the cauliflower into small florets. Heat the olive oil in a small pan and gently fry the shallot. Spoon the turmeric with some black pepper and the cauliflower florets through it and bake for another minute.
Pour the milk and let the soup simmer for 8-10 minutes until the cauliflower is tender.
Puree everything with the hand blender into a smoothly tied cauliflower soup. If necessary, season with a little salt and pepper. Spoon the soup in a bowl and garnish with a dot of Greek yogurt and some finely chopped parsley and finely chopped cashew nuts. Serve with slices of wholemeal bread smeared with margarine.