Serves 4 persons
Cooking time: 30 minutes
- In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1⁄4 teaspoon of salt for about 3 minutes, until the vegetables are soft.
- Add the cauliflower and sauté for another minute.
- Add the vegetable stock, increase the heat to high, and bring just to a boil.
- Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender.
- Stir the mix periodically and mash the cauliflower with a wooden spoon.
- Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
- Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy and Serve.
Ingredients
| Centra Cashew Nuts 35 g soaked |
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| Centra Cauliflower 1 - chopped |
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| Centra Olive Oil 2 tbsp |
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| Garlic 2 clove chopped, plus more to taste |
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| Leeks 200 g chopped (white parts only) |
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| Salt 1 pinch |
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| Vegetable Stock 1 litre |
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