Greetings from Stockholm!
Are you keeping up with my where abouts? I’m not, haha! No, I am more or less aware of where I am at the moment. And to be completely serious Rob and I arrived in Stockholm on Saturday afternoon and have since been battling colds right, left and center but things seem to be looking up again and I’m glad to be back here with another recipe. It’s a actually a recipe we filmed in Mauritius that I was keeping for a colder day and today here in Stockholm is definitely one of those. What’s it like where you are? I give you a cashew cream of cauliflower soup topped with finely chopped sun dried tomatoes and fresh rosemary. To me this is perfect January food when you might want to inject some lighter meals into your life but still want smething warm and cosy to snuggle up with in front of Netflix (yes, I might be projecting slightly, ha!).
Speaking of Netflix, before we get into more of today’s recipe, there are so many good food documentaries there! I have been using the American channel, but I’m pretty sure there are a few on the British and Swedish one too. Having been ill at the beginning of this year I’ve had plenty of time to plow through them at a frantic speed, in fact I’ve watched six food related documentaries already this year. And! That’s not including the Netflix original Chef’s Table which by the way is beautifully shot but has a tad too much meat for my liking. The films I’d really like to give a shout here though are films like Forks over Knives, Cowspiracy, Vegucated and Food Matters. All of which I’d recommend to anyone and everyone. Especially if your considering becoming vegan or changing your diet and want to learn more about what doing this might mean on a larger scale for your fellow animal friends, the planet and your very own health. Also this is not an add for Netflix I’m just very excited with their offerings and thought I’d share the love. My love for this information/entertainment provider that is. You can of course watch these films elsewhere and I’d highly recommend doing so whether you have Netflix or not!
Now let’s get back to what today is really all about, which is of course totally vegan too, and it’s creamy cauliflower soup! I made this and posted a picture on my instagram which got great response and quite a few people wanted the recipe so here it comes. Your wish is my command! At least in (vegan) food related matters. First I’d love it if you’d watch my new youtube video where I invite you into the Mauritius kitchen for some cooking and eating as a preview to what you could be making at home. I’ll go into more detail on the soup itself below!
I made a version of this soup the first time in Dubai with Rob’s mother and it was heaven. I did however miss the creaminess and therefore I came up with adding the soaked cashew nuts to the soup to create hat desired effect. In my opinion it came out great and I wish you’ll give this cream of cauliflower soup a go because I’m hoping you’ll love it as much as I do. If you are a devoted reader of this blog (which of course I hope you are, haha) you’ll know that I love soups and this one is no exception as you can probably tell from this paragraph.
Further I added some toppings to the cauliflower soup base, this seems to have become a trend amongst food creators last year and I don’t want to be inferior of course. No, jokes aside I really love the opportunity of adding textures and flavours to your soups through toppings to let them go that extra mile in terms of tastiness. Here I added finely chopped sun dried tomatoes, an ingredient that’s very hot in our kitchen right now, as well as fresh rosemary. I love those tougher more earthy flavoured herbs in winter and I think rosemary lends itself perfectly to the smooth cashew and cauliflower base whilst the tomato adds a bit of tang.
Enjoy this soup with your favourite chunk of bread (in my case this has to be gluten free) for that ultimate rustic feel. x
CASHEW CREAM OF CAULIFLOWER SOUP
PORTIONS: 3-4 / TIME: 40 min
1 medium cauliflower, florets
1/2 cup of cashew nuts, soaked for roughly 8 hours (if in need of a quick fix soak for 20 min in boiling water)
1-2 brown onions, chopped
1 tbsp boullion, 1 stock cube or vegetable stock instead of water
1 1/2 tsp sweet paprika powder
Salt and pepper to taste
Water, barely to cover
8-10 sundried tomatoes
3-4 sprigs fresh rosemary, or other herb like parsley
Drain and rinse the cashew nuts and place in a pot together with all the other ingredients.
Add water, be careful not to add too much however as this will make the soup watery. Barely cover the ingredients and give the conents of your pot a stir a couple of times thoughout th cooking time so that everything cooks evenly.
Cover the pot with a lid and bring to a boil. Then leave to simmer on a medium low heat for roughly 30 min.
Use a hand blender to blitz the soup until smooth.
Whilst the soup is cooking finely chop or puree (using a food processor) your sundried tomatoes. Finely chop the rosemary.
Serve with some black pepper, a dollop of sundried tomato and chopped rosemary.