Creamy Cauliflower Cashew Soup with Dill Topping

CAULIFLOWER SPICE SOUP

BEST FOR

Winter Breakfast

Lunch or Dinner

SERVES 2

TIME: 50 mins

INGREDIENTS

Soup Base

•  4 cups water
•  4 cups small-chopped cauliflower
•  ½ teaspoon grated ginger
•  1 tablespoon coriander powder
•  1 teaspoon roasted cumin powder
•  ½ teaspoon turmeric powder

Other Ingredients

•  24 cashews, soaked
•  ½ cup water
•  1½ tablespoons lemon juice
•  ¾ teaspoon black pepper powder
•  1 tablespoon finely chopped dill leaves (soya) (optional)
•  2 teaspoons rock salt

Topping

•  ¼ cup finely chopped carrot, steamed
•  ¼ cup finely chopped cauliflower, steamed
•  ¼ cup small-chopped tomato

SOAK IN ADVANCE

Soak 24 cashews in water for 6 hours

METHOD

1. Heat a pot. Add all the soup base ingredients to the pot except the water, and stir for 2 minutes.
2. Add the water and stir. Cover and cook on a low to medium flame for 20 minutes until cauliflower turns soft.
3. Switch off the stove, and keep aside to cool for 5 minutes.
4. Then, place the cooked mixture, soaked cashews, and water into a blender. Blend until you get a smooth paste.
5. Transfer the mixture back to the pot and heat it over a medium flame. As soon as it starts to boil, switch off the stove.
6. Add all the other ingredients into the pot and stir well. Cover it with a lid for 5 minutes.
7. Add the toppings and serve warm.