White Cauliflower Cashew Nut Chili Soup
Paleo, Low Carb, Keto, Vegetarian Soup with Cashew Nuts, Coconut Milk and Fried Cauliflower
This White Cauliflower Cashew Nut Chili Soup recipe is a quick recipe if you have soaked cashew nuts handy. The cauliflower in this recipe is pan fried with a few cashew nuts for topping the soup, then blended with soaked cashew nuts, broth and coconut milk to make and easy creamy soup. Only about half a cup of cashew nuts, for 2 servings were used in this recipe, which keeps the soup low in carbs. If you want your carbs even lower you can use almonds in place of cashew nuts.
Adjust the amount of chili to suit your taste. Choose other nuts of your choice, though the soup color will vary if you use nuts like whole almonds with skin on. This is good as they will contain the extra fibre and nutrients. Add on other herbs and seasonings of your choice.
Before you make the the soup soak the cashews for about 4 hours or longer in a cup filled with water, then rinse and drain them before use.
White Cauliflower Cashew Nut Chili Soup Recipe
- Half a medium or whole small cauliflower head, seperated into florets
- Half a cup pre soaked cashew nuts
- 2 cups broth of your choice
- Half a cup coconut milk
- 2 tablespoons olive oil
- 1 green chili or more, sliced
- A quarter teaspoon ground red chili flakes
- Half a teaspoon garlic
- A few twists of black pepper from the grinder
- 1 tablespoon fresh chopped coriander leaf
- Salt to your taste
In a pan at medium heat add the olive oil and fry the cauliflower until it starts to go golden brown for about 5 to 6 minutes.
Add a few cashew nuts to the cauliflower so they also brown a bit for topping the soup, if you like.
Set aside a few florets of fried cauliflower and fried nuts for topping the soup.
Add garlic to the remaining cauliflower and cook for about a minute, then add the broth.
Mix and transfer to a blender or food processor before it gets hot and add the soaked cashew nuts in as well.
Blend the soup mix to your preferred chunkiness, then bring the soup back to the pan.
Cover with a lid and bring the soup to a simmer and leave it cook for about 5 to 6 minutes so the nuts cook through, especially if you have problems with raw nuts.
Lower the heat and add on the red chili and whatever herbs or seasonings you’re using.
Mix and add on the coconut milk and stir it and leave it come to a simmer.
Once the soup starts to simmer taste and season with salt to your taste and add a few twists of black pepper and mix.
Once the seasoning is to your liking take the pan off the heat and add serve the soup topped with fresh coriander and chili, as well as the fried cauliflower and nuts that you set aside.
Enjoy your White Cauliflower Cashew Nut Chili Soup