Go Back
–+ servings
Print

Keto Cauliflower & Cashew Soup

Course Main Course, Soup
Cuisine Australian
Servings 4

Ingredients

  • ½ cup Cashews Raw, unsalted
  • 500 g Cauliflower 1 head of fresh cauliflower
  • 3 cups Vegetable Broth or Stock
  • 1 tbsp Olive Oil
  • 50 g Brown Onion ½ Medium Onion
  • 2 tsp Garlic (Fresh Clove) or 2 cloves crushed
  • 1 tbsp. Thyme Dried
  • ½ tbsp. Oregano (Dried) Dried
  • ¼ tsp Himalayan Salt
  • ½ tsp Black Pepper Freshly Ground

Instructions

Conventional Method

  1. If using fresh cauliflower, cut cauliflower into small florets.

  2. Place cashews with ½ cup of water in a microwave proof dish, cover and microwave for 3 minutes on high setting.

  3. Transfer cooked cashews to a blender add 1 cup of the vegetable broth and blend until smooth.

  4. Heat oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes. * See notes
  5. Add cauliflower and cook, stirring, until golden, about 5 minutes.
  6. Add thyme, oregano, salt, pepper, and remaining 2 1/2 cups broth. Bring to a simmer and cook, covered, for 10 minutes.

  7. Add cauliflower mixture to blender and puree until smooth.

  8. Serve with several grinds of pepper.

Thermal (Thermomix) Method