Cauliflower Soup
Ingredients: cauliflower, yellow onion, garlic, cashews, cannellini beans · 45 min cook time · 300kcal · ~₩18,600
Ingredients
1head cauliflower, 1large yellow onion, 4cloves garlic, 100g cashews, 2cans cannellini beans, 1sprig fresh rosemary, 1sprig fresh thyme, 2leaves bay leaves, 1piece kitchen twine, 2tbsp olive oil, 1tsp salt, 4cups vegetable broth, 0.5tsp black pepper, 2tbsp nutritional yeast, 0.5tsp lemon zest, 0.5tsp chili flakes (Aleppo pepper), 1tbsp extra virgin olive oil
Instructions
1. Cut the cauliflower into florets by running a paring knife around the base to remove leaves, then around the core in a circular fashion to loosen and remove it. Pick off the florets; no need to cut them small as they will cook down and be blended.
2. Chop one large yellow onion and four cloves of garlic. A rough chop is sufficient as everything will be blended later.
3. Cover cashews in boiling water and let them soak for 15 minutes to soften them for smooth blending. Drain two cans of cannellini beans.
4. Prepare a bouquet garni by tying fresh rosemary, thyme, and bay leaves together with kitchen twine. This will infuse flavor without needing to chop herbs.
5. Heat olive oil in a Dutch oven or soup pot over medium heat. Add the chopped onions and a pinch of salt. Cook for 8-10 minutes until golden brown.
6. Add the chopped garlic to the pot and cook for about 2 minutes until fragrant.
7. Deglaze the pot by adding a bit of vegetable broth and scraping up any sticky brown bits (fond) from the bottom with a wooden spoon.
8. Add the remaining vegetable broth, soaked cashews, cauliflower florets, cannellini beans, salt, pepper, and nutritional yeast to the pot. Stir everything together.
9. Tuck the bouquet garni into the soup, ensuring it is submerged. Bring the soup to a boil, then reduce heat to a rapid simmer. Cook for 15 minutes, or until the cauliflower is fork-tender.
10. Remove the bouquet garni from the soup.
11. Blend the soup until super smooth and silky. You can use an immersion blender directly in the pot for a rustic texture, or transfer in batches to a high-speed blender for a smoother consistency.
12. Serve the soup with a sprinkle of lemon zest, chili flakes (Aleppo pepper recommended), and a drizzle of good quality extra virgin olive oil.
13. To store, freeze individual portions in freezer-safe containers or silicone molds. Once frozen, transfer to a reusable bag with parchment paper between blocks to prevent sticking and save space.
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