Cauliflower-Cashew Soup with Pomegranate Seeds

Cauliflower-Cashew Soup with Pomegranate Seeds
Staff Writer
Cauliflower-Cashew Soup with Pomegranate Seeds
Noah Fecks

Cauliflower-Cashew Soup with Pomegranate Seeds

Cauliflower roasted with chopped onion, garlic, and curry powder and then puréed with softened raw cashews and coconut milk creates a creamy, rich soup without any dairy products. Many markets now sell peeled pomegranate seeds, making them an attractive and easy garnish for this pale golden soup. Use extras in salads and on sautéed vegetables. You can serve this soup chilled, at room temperature, or hot. — Soups for Two by Joanna Pruess

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2
Servings
423
Calories Per Serving
Deliver Ingredients

Ingredients

  • ⅓ Cup raw cashews
  • 2 Cups small cauliflower florets (about 7 ounces)
  • 1 small onion, chopped (⅓ cup)
  • 1 large clove garlic, chopped
  • Salt
  • 1 Tablespoon vegetable oil
  • 2 Teaspoons ground curry powder, hot or mild
  • ½ Teaspoon ground cumin
  • 1½ Cup vegetable stock
  • ¾ Cup canned coconut milk, not “lite” variety
  • 1½ Teaspoon honey
  • Pinch of ground cayenne pepper (optional)
  • 2 Tablespoons pomegranate seeds (optional)
  • 1 Tablespoon torn cilantro leaves

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

In a small bowl, pour enough boiling water over the cashews to cover; set aside to soften, at least 45 minutes.

Meanwhile, in a bowl, stir together the cauliflower, onion, garlic, about ½ teaspoon salt, and the oil, turning to coat evenly. Scrape onto the baking sheet and roast in the center of the oven until the cauliflower is completely tender when the tip of a knife is inserted, 20 to 25 minutes, stirring once or twice. Carefully sprinkle on the curry powder and cumin, stir, and roast for 2 minutes longer.

Strain the cashews, rinse under cold water, and transfer them to the jar of an electric blender. Add the stock and purée on high until completely smooth.

Scrape the cauliflower mixture into the blender, add the coconut milk, honey, and cayenne if using, and purée until completely smooth, scraping down the sides as needed. Taste to adjust the salt, if needed.

Scrape into a clean container, cover, and refrigerate for 30 minutes to 1 hour. Ladle into bowls, sprinkle on the pomegranate seeds if using, add the cilantro, and serve.

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Carbohydrate, by difference
75g
58%
Protein
22g
48%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
229mg
23%
Choline, total
1mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
22g
88%
Folate, total
296µg
74%
Iron, Fe
7mg
39%
Magnesium, Mg
152mg
48%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
366mg
52%
Selenium, Se
3µg
5%
Sodium, Na
970mg
65%
Thiamin
1mg
91%
Water
145g
5%
Zinc, Zn
3mg
38%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.