Filter
Reset
Sort ByRelevance
Shelly
Cauliflower soup with cashew nuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minLunchmedium sized egg, water, unsalted butter, smoked salmon cubes, San Francisco sourdough bread, fresh chives,scrambled eggs with smoked salmon on sourdough bread
-
10 minLunchhüttenkäse, forest outing, shallot, Italian, smoked salmon, capers,lunch bowl with salmon and hüttenkäse
-
20 minLunchGalia melon, romaine lettuce, fresh broad beans, white cheese cubes, watercress, fresh fresh mint, lemon juice, traditional olive oil,chickslovefoods melon-fetasalad
-
30 minLunchavocado, lime, olive oil, vine tomato, mixed leaf lettuce, pickle, capers, garlic, mustard, extra virgin olive oil, basil, dragon, parsley,grilled avocado with herb relish and puffed vine tomatoes
Nutrition
610Calories
Fat49% DV32g
Protein50% DV25g
Carbs17% DV50g
Loved it