Roasted Cauliflower, Cashew and Crispy Kale Soup ~ Meal
Feature image by Levata
Next time you are doing a roast considering doing a whole cauliflower. Until then try this soup it may surprise you.
Guide
This is an approximate amount for one person. Many recipes define how much you should eat. Let your tummy be your guide.
Ingredients
For one
Approx 1/4 of a cauliflower
1 cup of cashews
1 cup of desired stock (vegetable for vegan or vegetarian option)
1/4 cup of natural cashews
4-5 kalettes or kale leaves stripped off stem
Olive oil
Salt
Preparation
Heat oven to 180 deg C
Cut cauliflower into small chunks
Soak cashews in water or stock
Place chunks on one side of the baking tray, and kale or kalettes on the other. Sprinkle salt and olive oil on everything. Bake chunks for approx. 15-20 mins or until chunks are tender and the kale is crispy (you should be able to put a knife through it easily).
Place chunks in a blender, cashews and soaking liquid. Blend you may need to add more stock to achieve desired consistency.
Season accordingly, place in a bowl, top with roasted katelttes, extra cashews, cracked black pepper, and additional olive oil if desired.. Enjoy.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita