Spiced Cashew and Cauliflower Soup
Ingredients:
1 tbsp Donegal Rapeseed Oil1onion, chopped
1 cauliflower, cut into florets
1 sweet poato, peeled and chopped
75g unsalted cashews
1/2 tsp ground cumin
1/2 tsp ground turmeric
750ml reduced-sodium vegetable stock.
150ml skimmed milk
black pepper

Instructions
Heat the rapeseed oil in a large saucepan and cook the onions and cauliflower for 6-8 minutes until softened. Add the potatoes and cook for another 5 minutes.
Add the cashews, cumin, tumeric and stock and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
Add the milk, transfer to a blender and puree until smooth.
Season with pepper and serve.