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
500
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.

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.

Nutritional Facts

Total Fat
42g
65%
Sugar
9g
N/A
Saturated Fat
20g
98%
Protein
11g
23%
Carbs
27g
9%
Vitamin A
11µg
1%
Vitamin B6
0.4mg
21.4%
Vitamin C
52mg
87%
Vitamin E
3mg
13%
Vitamin K
38µg
47%
Calcium
84mg
8%
Fiber
5g
19%
Folate (food)
85µg
N/A
Folate equivalent (total)
85µg
21%
Iron
7mg
37%
Magnesium
176mg
44%
Monounsaturated
15g
N/A
Niacin (B3)
2mg
8%
Phosphorus
370mg
53%
Polyunsaturated
4g
N/A
Potassium
821mg
23%
Riboflavin (B2)
0.1mg
6%
Sodium
1002mg
42%
Sugars, added
4g
N/A
Thiamin (B1)
0.3mg
16.7%
Zinc
3mg
21%