Creamy Cashew, Cauliflower and Turmeric Soup

This creamy and delicious soup is packed with fibre, plant-based protein and healthy fats, it also contains ginger to aid digestion and turmeric which has a potent anti-inflammatory action in the body and brain. The recipe calls for cauliflower, which provides fibre for gut health, as well as other nutrients that support liver detoxification. Although cauliflower works beautifully in this soup, feel free to use any other seasonal vegetables you have to hand, just bear in mind the colour may change. Coconut milk or dairy milk is often used in soups to make them creamy, however, in this recipe, cashews and white beans are used instead. The addition of the nuts and beans means that the soup is not only creamy but packed with healthy fats, plant-based protein and even more fibre, making it a nutritionally-balanced and completely delicious meal that will warm you from the inside out. 

• 2 tablespoons olive oil or coconut oil
• 1 onion, peeled and finely sliced into half moons
• 2 cloves of garlic, peeled and chopped (or 1/4 teaspoon garlic powder)
• 2-3 teaspoons of ground turmeric (more if you love the taste of turmeric, up to about a tablespoon)
• 1/2 teaspoon ground ginger 
• 1 large head of cauliflower, chopped or torn into florets, stem chopped. Don't throw the leaves away - they're delicious finely chopped and fried in olive oil or ghee with a pinch of salt and lots of garlic and served as a side or crisped up to sprinkle on the soup
• 70g cashews (use hemp seeds or sunflower seeds for a nut-free version) 
• 1 tablespoon stock powder
• 1 jar Bold Bean Organic White Beans, rinsed and drained 
• 1.25 - 1.5 L water (5-6 cups)
• A squeeze of lemon juice
• Salt and pepper to taste

1. Heat the oil in a large pan over a medium heat. Add the onion and sauté until they soften and turn translucent. Add the garlic, turmeric, ginger, cauliflower and cashews and sauté for another ten minutes or so until fragrant

2. Add the beans and 1 L of the stock to start, bring to a gentle boil then reduce the heat, put the lid on the pan and simmer until the cauliflower has softened (around 15-20 minutes)

3. Once the cauliflower has softened, remove the pan from the heat and allow the soup mix to cool a little before transferring to a blender in batches and blending until smooth

4. Once blended, pour the soup back into the pan and add more water if needed. Season with salt and pepper, add a squeeze of lemon juice and warm through

5. Divide into bowls and top with a drizzle of olive oil, lemon zest, fresh herbs, chilli flakes, black pepper and your choice of parmesan (I made a vegan parmesan using sunflower seeds, cashews, nutritional yeast and a few other ingredients). You could also top with some crispy chickpeas or butter beans for extra protein and deliciousness. 

6. Store any leftovers in a sealed container in the fridge for 3-4 days, or in the freezer for up to 3 months.

Enjoy and please do tag us on Instagram if you try this recipe, it's going to be a staple in our house this winter for sure!