Spiced Cashew and Cauliflower Soup

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Serves: 4
  • Credit: Croi

Ingredients:

1 tbsp Donegal Rapeseed Oil
1onion, 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.

Kcal

253 kcal per serving

Top Tip

Stock cubes are high in salt so look for low salt varieties or better still make your own.

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Donegal Rapeseed

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