Vegan Cauliflower Soup with Turmeric Roasted Mushrooms
A comforting vegan cauliflower soup enhanced with turmeric, and topped with roasted mushrooms for added depth.
Ingredients
- 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
To serve
- salt and pepper
- olive oil
Instructions
- 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!