cauliflower, cashew and coriander soup

This smooth and creamy golden bowl of goodness gets its silky texture from cashew nuts and its soothing anti-inflammatory benefits from the yellow turmeric. Serve on its own, or with toasted cashews scattered over the top.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 - First, prepare the cauliflower. Remove and discard the outer green leaves, reserving any smaller ones close to the cauliflower, and cut off and discard the base of the stem. Cut the cauliflower into slices, then chop it all: florets, stalks and any remaining leaves.

Step 2

2 - Place the olive oil in a saucepan over a medium heat and add the cauliflower, the chopped onion and garlic, the cashews and the turmeric. Season with the pepper and a few good pinches of salt (this soup needs careful seasoning, otherwise it can be bland).

Step 3

3 - Cover the vegetables with the saucepan lid, then turn the heat down to low and cook, stirring from time to time, for about 15–20 minutes, until the vegetables are tender.

Step 4

4 - While the vegetables are cooking, toast the cashews. Place them in a dry frying pan over a medium heat and toss them regularly for about 4 minutes, until golden. Roughly chop and set aside.

Step 5

5 - Add the stock to the vegetables and bring to the boil, then blend the soup well. Add the lemon juice, chopped coriander and more salt and pepper if necessary. The soup should be smooth, like velvet.

Step 6

6- Serve the soup straight away or reheat, and scatter the toasted cashews over the top.

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