Cream of Cauliflower and Cashew Nuts
with a Swirl of Crispy Buckwheat
Creamy cauliflower with a twist.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Creamy cauliflower with a twist.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Soup
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Clean and cut
Clean the cauliflower and cut into small florets. Peel and chop the shallots and garlic.
2 Fry
In a large saucepan, start by frying the shallots with oil for 3 minutes. Add garlic and picked thyme leaves and stir well.
3 Add and simmer
Add three quarters of the cauliflower and three quarters of the cashew nuts. Add water and vegetable stock cube, bay leaf, salt and pepper. Cover and simmer for 20 minutes.
4 Blitz soup
Remove the bay leaf. Puree the soup with a mixer or in a blender, until smooth. Check the seasoning and bring back to a gentle simmer.
5 Season and serve
Chop the remaining cauliflower and cashew nuts. In a pan with a spoon of oil, fry the cauliflower, cashew nuts and buckwheat for 6-8 minutes until crispy. Season with lemon juice, paprika and salt. Use to swirl on top of the soup.
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