Roast Cauliflower and Cashew Soup | Veganuary

Name: Roast Cauliflower and Cashew Soup | Veganuary
Total time: 90 min
Ingredients: 100g cashew nuts; 1.2–1 1/2 litres hot vegetable stock; 1 large cauliflower (about 1.5kg), trimmed and cut into small florets, leaves kept; 2 leeks, trimmed and cut into chunks; 1 large onion, roughly chopped; 3 celery sticks, roughly chopped; 1 tsp cumin seeds; 2 tbsp oil; 5 sprigs of thyme, leaves picked; Sea salt and black pepper; 3 tbsp extra virgin olive oil; 2 garlic cloves, finely sliced; 2 tbsp sunflower or pumpkin seeds (or a mix); A pinch of dried chilli flakes; A small handful of chives, finely chopped, and/or parsley

veganuary.com

This warming Roast Cauliflower and Cashew Soup is the perfect seasonal dish, packed with delicious flavours and whole foods!

View full recipe on veganuary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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Ingredients

100g cashew nuts
1.2–1 1/2 litres hot vegetable stock
1 large cauliflower (about 1.5kg), trimmed and cut into small florets, leaves kept
2 leeks, trimmed and cut into chunks
1 large onion, roughly chopped
3 celery sticks, roughly chopped
1 tsp cumin seeds
2 tbsp oil
5 sprigs of thyme, leaves picked
Sea salt and black pepper
3 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
2 tbsp sunflower or pumpkin seeds (or a mix)
A pinch of dried chilli flakes
A small handful of chives, finely chopped, and/or parsley