Cashew Cauliflower Soup with Herbed Popcorn
I think I originally stumbled upon this recipe while searching for something similar to the popcorn soup served at Rose’s Luxury. And let me tell you, this is not that soup! That soup is rich and buttery with big chunks of lobster. This soup is hearty yet light, and 100% vegan. Both are delightful, in their very unique way!
I often start a multi-coursed dinner with a soup, usually jazzed up with a fun garnish. I loved this nutty flavor the cashews imparted on this particular soup. It was incredibly flavorful, and I tried to eat it slowly so I could savor each bite! While the popcorn is a lovely touch, you could omit to make this soup paleo/Whole30. It would also be great garnished with a dash of cayenne for a nice kick!
Cashew Cauliflower Soup with Herb Popcorn
Adapted from Heartbeet Kitchen
Ingredients:
- 1 large head of cauliflower
- 2 tablespoons olive oil, divided
- 4 cloves of garlic, crushed or minced
- 3/4 teaspoon salt
- 1/2 cup diced onion
- 1/3 cup diced celery
- 3/4 cup raw cashews soaked in water for 8 hours
- 4 cups of vegetable broth
- 1/4 teaspoon black pepper
- 2 cups popcorn, popped + olive oil and herbs (thyme, oregano, garlic powder)
Instructions:
- Preheat oven to 400 degrees. Cut cauliflower into small florets. Add cauliflower and garlic to a large bowl and drizzle with 1 tablespoon of olive oil. Stir, then add salt and stir again to coat. Spread onto two large sheet pans and roast for 25 to 30 minutes or until lightly browned.
- Meanwhile, heat remaining tablespoon of olive oil in a medium stock pot over medium heat. Add onions and celery, cooking for 5 minutes until translucent. Add cashews and broth, then bring to a simmer.
- When cauliflower and garlic are finished cooking, add to stock pot. Simmer for 5 minutes.
- While the soup is simmering, toss your popcorn in olive oil and herbs.
- Puree soup until smooth by transferring to your blender/food processor or using an immersion blender.
- Garnish with popcorn and serve!
Serves 4
