Thai Cauliflower Cashew Soup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
A creamy and healthy soup recipe, celebrating the beauty and deliciousness of the cauliflower with a Thai twist.
Ingredients
- 1 head of cauliflower
- 2 tbsp Thai green curry paste
- 1/4 cup cashew nuts
- 1 litre of vegetable stock
Instructions
-
Roast the cauliflower florets in the oven using a bit of coconut oil for roughly 10 minutes, or until tender.
-
Place the cauliflower, curry paste, cashew nuts and stock into a blender and mix until smooth.
-
Pour into a saucepan to warm up and enjoy!
Recipe Notes
The soup can be stored in an air-tight container in the fridge or frozen for a later date.