Cauliflower, Cashew and Harissa Soup

Name: Cauliflower, Cashew and Harissa Soup
Yield: Serves 4
Ingredients: 1 litre/35 fl oz/4⅓ cups vegetable stock (bouillon), plus extra if needed; 1 head of cauliflower, cut into small florets and stem chopped; 100 ml/3½ fl oz/scant ½ cup white wine; 1 tbsp soy sauce; 2 tsp chopped thyme leaves; 150 g/5½ oz/1¼ cups cashews; salt and black pepper; 3 tbsp olive oil; 1 tbsp harissa paste; 2 tbsp chopped cashews; 2 tbsp olive oil; 4 large shallots, thinly sliced; 2 garlic cloves, thinly sliced; a squeeze of lemon juice; 1 bay leaf; 2 tbsp buckwheat grains

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

The cashews give this soup a wonderful creaminess without any need to add actual cream, which makes it a brilliant option for a vegan starter or lunch.

Ingredients

3 tbsp olive oil
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced

Lunch
Starter
Vegan

Method

To make the soup, heat the olive oil in a large saucepan on a medium heat. Add the shallots, garlic, bay and thyme. Cook for 6-8 minutes, until the shallots are soft.
Pour in the white wine and leave it to boil until it reduces by half.
Add the cauliflower, cashews and vegetable stock (bouillon) and season with salt and pepper. Bring the liquid to a b