Cashew Nut Soup Recipe
Paleo, Low Carb, Vegan and Vegetarian Spicy Cashew Nut Soup With Cauliflower
This quick Cashew Nut Soup Recipe makes a creamy and delicious soup without any added cream. The soup combines some pan fried, then blended cauliflower, cashews and some kale. The seasoning is a combination of garlic, paprika, cayenne pepper, black pepper and some turmeric, which are all health benefiting spices. The cashew nuts in this recipe have been soaked before hand, for about 4 hours so they blend easily to a creamy consistency. You can also soak them longer or overnight or whichever is more convenient. Besides the nut soaking time this soup will cook quickly in under 20 minutes.
Cashew Nuts have a higher carb count than most nuts recommended on a keto diet. In this recipe a third of a cup of nuts, was used to make up 2 servings which keeps this soup fairly low in carbs. If you want your soup lower in carbs you can substitute cashew nuts with almonds or other nuts of your choice.
You can also substitute kale in this recipe with spinach, Swiss chard or other greens of your choice.
Cashew Nut Soup Recipe
- 1 cup cauliflower florets
- 1 cup sliced kale
- A third of a cup soaked cashews
- Half a medium onion, chopped
- 1 medium tomato, chopped
- 1 teaspoon chopped garlic
- 5 or more twists black pepper grinds
- Half a teaspoon paprika
- A quarter teaspoon cayenne pepper
- A quarter teaspoon turmeric
- 2 tablespoons cooking oil of your choice
- One and a half cups stock or broth of your choice
- Half a cup water
- Salt to taste
- Fresh herbs of your choice for sprinkling over the cooked soup
Before cooking the soup soak the cashew nuts for 4 hours or longer in a cup with water filling the cup. Drain and rinse the nuts before cooking.
In a pan at medium heat add your cooking oil and fry the cauliflower until it starts to lose it’s rawness, for about 2 minutes.
Add in the cashew nuts to the pan and fry until both the cauliflower and the nuts start to go golden brown.
Leaving the cooking oil in the pan, transfer the cauliflower and the nuts to the blender, saving a few nuts for topping your soup.
Add half a cup of water to the nuts and cauliflower in the blender and blend to a smooth consistency or leave it chunky if you prefer.
In the pan with the remaining cooking oil fry the onions for about a minute then add garlic and fry until they are golden brown.
Add the tomatoes and cook for about 2 minutes until they start to loose rawness then add in the kale and cook for a further 2 minutes.
Add all the spices and mix, season with salt then add in the blended cashew nuts and cauliflower. Rinse the blender with a bit of water and add to the soup if there is anything left over stuck to the blender.
Add the stock or broth, mix and cover with a lid and bring to a simmer.
Lower the heat and simmer for about 5 minutes or a bit longer if you prefer, and add more water or broth if needed.
Taste and adjust the seasoning before serving with the fried cashews on top and herbs.
Enjoy your Cashew Nut Soup Recipe