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Cauliflower + ginger soup with maple spiced cashews

Cauliflower for web

This soup is so comforting, I crave it all year. It's rich and calming but with a hit of warming spice and cheering lemon, which perks it up.

Serves
4
Cauliflower for web

Ingredients

For the soup

  • 1 tablespoon coconut or olive oil, plus 1 teaspoon, melted, for roasting
  • a small bunch of spring onions, thinly sliced
  • 2 cloves of garlic, peeled and finely chopped
  • a small thumb-sized piece of ginger (about 10g), peeled and finely chopped
  • 1 teaspoon ground coriander
  • a pinch of ground cinnamon
  • 1 teaspoon ground cumin
  • 1 medium head of cauliflower (about 700g), cut into large florets, reserving the whole leaves
  • 750ml vegetable stock
  • 1 x 400ml tin coconut milk
  • the juice of 1/2 unwaxed lemon

For the cashews

  • 100g cashew nuts
  • 1.5 teaspoons sesame seeds
  • 1/2 teaspoon cayenne pepper or
  • chilli powder
  • 1/2 tablespoon ground turmeric
  • a pinch of ground coriander
  • 1 tablespoon tamari
  • 1 tablespoon maple syrup

  1. Start the soup

    Start with the soup. Heat a large pan over a medium heat, add the oil and spring onions and cook for 2 minutes until softened. Add the garlic and ginger and cook for another 2 minutes. Add the spices and cook, stirring all the time, for another 2 minutes.

  2. Cook the cauliflower

    Next, add the cauliflower and the stock and coconut milk to the pan. Taste and season with a little salt (the amount will depend on how salty your stock is). Bring to a simmer and cook for 15 minutes until the cauliflower florets are soft throughout.

  3. Fry the cauliflower leaves

    While the soup is simmering, heat a medium frying pan, add 1 tablespoon coconut oil and the roughly chopped cauliflower leaves and fry until they are tender, crisped and golden at the edges. Transfer to a plate.

  4. Fry the cashews

    Put the pan back on a medium heat and toast the cashew nuts until they are golden all over, then add the sesame seeds and toast for another couple of minutes. Add the spices and toss the pan so all the nuts and seeds are covered, then pour in the tamari and the maple syrup. Toss the pan again, then tip the coated nuts and seeds onto a plate to cool.

  5. Blitz + serve


    Once the cauliflower is super soft and breaks easily with the side of a spoon, take the soup off the heat, add the lemon juice and blitz with a hand-held blender until creamy and spoonable. Ladle the soup into warm bowls. Roughly chop the cooled maple spiced nuts and serve them on top of the soup, along with the crispy leaves.

Additional information

As featured in

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