Recipe courtesy of Psychologies Magazine and taken from Soup Broth Bread by Rachel Allen of Ballymaloe Cookery School.
Soul food – A humble bowl of soup is always a comfort, whether nursing a cold or a broken heart.
Serves : 6
This smooth and creamy golden bowl of goodness gets its silky texture from cashew nuts and its soothing anti-inflammatory qualities from the yellow turmeric. Serve on its own, or with toasted cashews scattered over the top.
1 cauliflower head
3 tbsp extra virgin olive oil
1 large onion, chopped
4 large garlic cloves, chopped
1 tbsp ground turmeric
1/2 tsp freshly ground black pepper
A few good pinches salt
1.1 litre vegetable or chicken stock
2 tbsp lemon juice
4 tbsp chopped coriander (leaves and fine stalks)
To serve :
- First, prepare the cauliflower. Remove and discard the outer green leaves, reserving any smaller ones close to the cauliflower, and cut off and discard the base of the stem. Cut the cauliflower into slices, then chop it all: florets, stalks and any remaining leaves.
- Place the olive oil in a saucepan over a medium heat and add the cauliflower, the chopped onion and garlic, the cashews and the turmeric. Season with the pepper and a few good pinches of salt (this soup needs careful seasoning, otherwise it can be bland).
- Cover the vegetables with the saucepan lid, then turn the heat down to low and cook, stirring from time to time, for 15-20 minutes, until the veggies are tender.
- While the vegetables are cooking, toast the cashews. Place them in a dry frying pan over a medium heat and toss them regularly for about 4 minutes, until golden. Roughly chop and set aside.
- Add the stock to the vegetables and bring to the boil, then blend well. Add the lemon juice, chopped coriander and more salt and pepper, if necessary. The soup should be smooth like velvet.
- Serve straight away or reheat, and scatter the toasted cashews on top.