Recipe courtesy of Psychologies Magazine (November 2018) and taken from 30-Minute Vegetarian: 100 Green Recipes to Prep in 30 Minutes or Less by Ylva Bergqvist.
Serves : 4
Olive oil, for frying and to serve
1 onion, diced
2 garlic cloves, crushed
200g cooked butter beans
500ml cashew or almond milk, unsweetened
1 tblsp freshly squeezed lemon juice
For the Curry-fried apple
1 apple, peeled, cored and diced
Olive oil, for frying
2 tsp curry powder
100g pumpkin seeds
Salt and freshly ground black pepper
Step One : Fry the onion and garlic in the olive oil in a large saucepan over a medium-low heat for around 5 minutes, until soft.
Step Two : Remove the green leaves from the cauliflower, cut them into smaller pieces and reserve them. Cut the rest of the cauliflower into small pieces.
Step Three : Place the cauliflower, beans and nut milk in the saucepan. Add water to cover the contents, put on the lid and cook for around 15 minutes, until the cauliflower is completely soft.
Step Four : To cook the apple, put the apple and reserved cauliflower leaves in a frying pan with a little olive oil, sprinkle over the curry powder and fry until soft. Add the pumpkin seeds and ensure everything is warmed through. Season with salt and pepper.
Step Five : Drain a little of the milk from the saucepan into a bowl. Blend the soup until it is smooth. Reintroduce the milk and/or water and dilute to your preferred consistency. Season with the lemon juice and salt.
Step Six : Top the cauliflower soup with the fried apple and a drizzle of olive oil, to serve.