Buttery cashew purée adds richness to soups without the need for heavy cream. Roasting the vegetables and topping everything off with the crunchy herb mixture lends this hearty soup more layers of flavour. In fact, it’s even better a day or two after making.
3/4 cup (180 mL) unsalted raw or dry roasted cashews
1 head cauliflower, chopped into florets
1 medium yellow onion, sliced into 1/2 in (1.25 cm) wedges
5 whole garlic cloves, peeled
2 tsp (10 mL) grapeseed oil
1/2 cup (125 mL) finely chopped cilantro
1/3 cup (80 mL) finely chopped Brazil nuts
3 Tbsp (45 mL) grated Parmesan cheese
1 tsp (5 mL) lemon zest
2 Tbsp (30 mL) extra-virgin olive oil
5 cups (1.25 L) reduced-sodium vegetable broth
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) cayenne
1/4 tsp (1 mL) nutmeg
Juice of 1/2 lemon
2 tsp (10 mL) fresh thyme
Place cashews in bowl, cover with water, and let soak for 2 hours.
Preheat oven to 375 F (190 C). Place cauliflower, onion, and garlic in large roasting pan and toss with grapeseed oil. Roast for 40 minutes, stirring contents once, or until golden.
Meanwhile, in small bowl, stir together cilantro, Brazil nuts, cheese, and lemon zest. Whisk in olive oil.
Place roasted vegetables, broth, salt, pepper, cayenne, and nutmeg in large saucepan and bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Stir in lemon juice and thyme. Carefully place contents of pan in blender or food processor and blend until smooth. Return to pan.
Add cashews and 1/2 cup (125 mL) water to blender and blend until very smooth. Add a touch more water if needed to help with blending. Stir cashew cream into soup and heat through. If soup is too thick, stir in additional broth or water. Serve soup garnished with pesto.
Each serving contains: 293 calories; 8 g protein; 21 g total fat (4 g sat. fat, 0 g trans fat); 21 g total carbohydrates (8 g sugars, 5 g fibre); 279 mg sodium
source: "Go Nuts", alive #372, October 2013
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