Serves 6-8
Ingredients:
- 75g raw cashew nuts
- 1 large white onion, diced
- 2 cloves garlic, minced
- 1 kg cauliflower, roughly chopped, stem included
- ½ tsp ground turmeric
- 1 litre vegetable stock
- 1 x 400g tin cannellini beans, drained and rinsed
- 1 small bunch fresh thyme sprigs
- Zest and juice of 1 large lemon
- 500g mixed cultivated mushrooms, sliced into similar ±5cm pieces
- 1 tsp ground turmeric
- 2-3 fresh thyme sprigs
- Olive oil, for cooking
- Salt and pepper, to taste
Method:
- Place cashew nuts in a heatproof bowl and cover with boiling water.
- Set aside.
- Heat a generous drizzle of olive oil in a medium pot.
- Add the onion and cook until very soft.
- Add the garlic and cook briefly until fragrant.
- Add the cauliflower and turmeric and stir everything together well.
- Pour in the chicken stock and drained beans.
- Add the thyme sprigs loose or bundled up with kitchen string for easy removal.
- Bring everything to a simmer and cook until the cauliflower is tender.
- Remove and discard the thyme sprigs.
- Add the soaked cashew nuts, lemon juice, and lemon zest.
- Transfer the soup mixture carefully to a high-powered blender and blend on high until very creamy. Alternatively, use a stick blender in the pot.
- Taste to adjust seasoning.
- Heat oven to 220˚C with the fan on.
- Place mushrooms in a bowl and season with salt, pepper, turmeric, thyme, and a drizzle of olive oil.
- Toss to mix well.
- Spread mushrooms out in a single layer on a large baking tray.
- Roast for 5 minutes until golden but retain some nice bite.
- Ladle the silky hot soup into bowls and top generously with golden roasted mushrooms.
- Finish with an extra drizzle of olive oil.
- Serve with some rustic chunky sourdough on the side and enjoy!
