After Mexican and perhaps Italian, Thai food is one of my all time favourite loves. The cuisine is just bursting with flavour and has the right balance of sweet, salty and chilli heat that seems to set my taste buds alight. Curries tend to be my go-to meal when I fancy something Thai inspired with lots of stir-fried veg and brown rice or noodles – the ultimate Friday night treat and the perfect way to end a busy week.
It would be wrong and ignorant of me to assume that the extent of Thai cuisine consists only of curries, but that is what I automatically think of when I want to cook something from that part of the world. I obviously need educating in the art of Thai food and would love to visit the country one day and feast on all of their wonderful authentic and local foods.
This particular recipe was born out of a late dinner and wanting something light to eat after a very big lunch that had left me feeling full a few weeks ago. After checking the light bites section on the hotel restaurant menu, I decided to try the ‘soup of the day’ that just happened to be a cauliflower soup. I loved the soup, so simple and very creamy, but I thought it could do with changing up a bit and could be made more exciting, hence this recipe that I’m sharing with you today.
- 1 head of cauliflower
- 2 tbsp Thai green curry paste
- 1/4 cup cashew nuts
- 1 litre of vegetable stock
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Roast the cauliflower florets in the oven using a bit of coconut oil for roughly 10 minutes, or until tender.
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Place the cauliflower, curry paste, cashew nuts and stock into a blender and mix until smooth.
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Pour into a saucepan to warm up and enjoy!
The soup can be stored in an air-tight container in the fridge or frozen for a later date.
Roasting the cauliflower really brings out it’s lovely nutty flavour that you just don’t get when you either steam or boil it. After that, this soup is practically ready in seconds and with only 4-ingredients it couldn’t be any simpler to make. The cashews make the soup really creamy without the need of any heavy cream.
Although I’m still trying to hold on to summer for as long as possible at the moment, it feels like it’s slipping away fast. I’m not ready to say goodbye to summer just yet, but this soup does make a tasty light dinner alternative or a cosy and comforting meal on a cold autumnal evening, so it covers all bases.
What a delicious idea! I always batch cook for work and this looks like a great one for soon!
This one is a great recipe to batch cook and store in the freezer.
I LOVE Thai food and this sounds delicious, I’m definitely going to try it. Thanks for the recipe.
Keep smiling 🙂
Claire
http://clairescomfycorner.com/
I love it too, so full of beautiful flavours!
Mmm such a lovely simple, protein packed soup! yum!
Thanks, yes lots of protein from the cashews. 🙂
Your soup sounds delicious, I bet the Thai flavours really give it a kick. I am loving cauliflower roasted with ras el hanout right now!
Ohhh that sounds lovely. You can’t beat roasted cauliflower, it really brings out that nutty flavour.
Looks like a really simple yet tasty recipe. Might be a bit hot for my tastebuds though xx
It’s actually very mild and yes, very easy to make too…my kind of cooking! 🙂
Ooo cauliflower with green curry paste, sounds delicious 😀
A match made in heaven Nadia!
I’m not the biggest fan of curries but this one looks delicious.
Well this is a soup, so fingers crossed you will like it! 😀
I’m with you on the Mexican, Italian and Thai flavours, though I’d throw Middle Easter cuisine into the mix too. This soup sounds delicious. The nuts are an interesting addition. One of the best soups I ever made was a cauliflower and wasabi one, but can I remember what I did? I’ll just have to try yours.
The one time I tried making cauliflower soup it did not come out too well so interested in tying again especially with flavours like these.
Sounds heavenly! Great recipe. I’d never think to add cashew nuts to a soup…nice.