Roasted cauliflower & cashew soup with chaat masala croutons
Mallika Basu's recipe has a low-waste twist, with the stalk and soft leaves joining the florets for a warming soup. Chaat masala combines spices with mango powder to add zing.
- Serves4
- CourseStarter
- Prepare15 mins
- Cook40 mins
- Total time55 mins
Ingredients
- 1 medium cauliflower
- 4 tbsp olive oil
- 2 tsp turmeric
- 1 tsp table salt
- 5 sprig/s sage
- 1 tsp cumin seeds
- 1 medium onion, chopped
- 4 clove/s garlic, chopped
- 2½ cm piece ginger, peeled and grated
- 150g pack roasted cashew nuts
- 2 Kallo Organic Vegetable Stock Cubes
- 2 slice/s sourdough bread
- 2 tbsp butter, plus extra to serve (optional)
- 2 tsp chaat masala (or as a spicier option, 2 tsp gunpowder spice blend with a with a squirt of lemon juice)
Method
Preheat the oven to 200ºC, gas mark 6. Slice off and discard the stalk at the base of the cauliflower and some of the hard outer leaves, reserving the soft inner ones. Break or cut the cauliflower into florets and chop the remaining stalk and leaves.
Toss the florets in 2 tbsp oil, 1 tsp turmeric and the salt in a mixing bowl. Tip onto a lined baking tray and roast for 30 minutes, until charred at the edges.
Meanwhile, warm the remaining 2 tbsp oil over a medium heat in a large saucepan. Separate 10-12 sage leaves from a couple of sprigs and set aside. Sizzle the cumin seeds, then sauté the onion, garlic and ginger for 4-5 minutes until soft and translucent.
Mix in 100g cashews, 2 sprigs sage, ½ tsp turmeric and the cauliflower stalks. Cook for 1 minute, then stir through the cauliflower leaves. Meanwhile, mix the stock cubes into 1L freshly boiled water and pour into the pan.
Reduce the heat to a high simmer and tip in the roasted cauliflower. Turn off the heat, remove the sage stalks and blend using a stick blender until smooth. Add salt to taste and keep hot.
Toast the bread and cut into cubes. In a frying pan, warm the butter and crisp the reserved sage leaves. Remove to a plate, then toss the croutons and remaining cashews in the golden butter with the remaining ½ tsp turmeric and the chaat masala.
Serve the soup ladled into bowls, topped with the crispy sage and spiced croutons. Dot more butter over the top, if liked.
Cook’s tip
You can leave the butter out and use hot olive oil to make this vegan without losing any unctuousness. This soup thickens as it cools, so enjoy it straightaway. Loosen with a little more vegetable stock or water if made ahead.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,031kJ/ 490kcals |
|---|---|
Fat | 37g |
Saturated Fat | 9.5g |
Carbohydrates | 23g |
Sugars | 11g |
Fibre | 7.8g |
Protein | 13g |
Salt | 2g |