"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cauliflower-and-Cashew Soup with Apple Recipe

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This recipe for Cauliflower-and-Cashew Soup with Apple, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 head of cauliflower (2 1/4 pounds), bottom trimmed and leaves removed
1 medium onion, chopped
1 small Pink Lady apple—peeled, cored and chopped
1/2 cup raw cashews
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne
Salt
1 cup plain unsweetened almond milk
Chopped roasted cashews, for garnish

Directions:
Directions:
Chop the cauliflower into large pieces, including the stem. In a large pot, combine all of the ingredients except the salt, almond milk and garnish. Add enough water to cover the vegetables, season with salt and bring to a boil. Simmer over low heat until the cauliflower is very tender, about 30 minutes. Let cool slightly.

Working in batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the almond milk. Rewarm over moderate heat, adding more water or almond milk for a thinner consistency, if desired. Season the soup with salt, garnish with chopped cashews and serve.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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