Vegan Cauliflower Soup with Turmeric Roasted Mushrooms
A comforting vegan cauliflower soup enhanced with turmeric, and topped with roasted mushrooms for added depth.
- 75 g raw cashew nuts
- 1 large white onion diced
- 2 cloves garlic minced
- 1 kg cauliflower roughly chopped, stem included
- ½ tsp ground turmeric
- 1 l vegetable stock
- 400 g cannellini beans drained and rinsed
- 1 small bunch fresh thyme sprigs
- 1 large lemon zest and juice
- 500 g mixed cultivated mushrooms sliced into similar ±5cm pieces
- 1 tsp ground turmeric
- 2-3 fresh thyme sprigs
Place cashew nuts in a heatproof bowl and cover with boiling water. Set aside. Heat a generous drizzle of olive oil in a medium pot. Add the onion and cook until very soft. Add the garlic and cook briefly until fragrant. Add the cauliflower and turmeric and stir everything together well. Pour in the chicken stock and drained beans. Add the thyme sprigs loose or bundled up with kitchen string for easy removal.
Bring everything to a simmer and cook until the cauliflower is tender.
Remove and discard the thyme sprigs.Add the soaked cashew nuts, lemon juice and lemon zest. Transfer soup mixture carefully to a high powered blender and blend on high until very creamy. Alternatively use a stick blender in the pot. Taste to adjust seasoning.
Heat oven to 220˚C with the fan on.
Place mushrooms in a bowl and season with salt, pepper, turmeric, thyme and a drizzle of olive oil. Toss to mix well. Spread mushrooms out in a single layer on a large baking tray.Roast for 5 minutes until golden but retain some nice bite. Ladle the silky hot soup into bowls and top generously with golden roasted mushrooms.Finish with an extra drizzle of olive oil
Serve with some rustic chunky sourdough on the side and enjoy!