Cauliflower soup with cashews
A source of fiber and vitamins, this soup has anti-inflammatory properties thanks to turmeric and ginger. The delicate taste of cauliflower and the nutty hint of cashews make it nutritious and filling.
Rinse the cashews (100 g) and soak them for 3-4 hours.
While the cashews are soaking, break the cauliflower (150 g) into small florets and slice the carrot (100 g) into thin strips.
In a small pot, heat ghee (1 tsp).
Then add asafetida (on the tip of a knife) and warm it for a few seconds to release the aroma. Next, add the carrot and cauliflower to the pot, add water (400 g), and sprinkle in some Provençal herbs.
Cover the pot with a lid and cook the contents for 10-15 minutes until the cauliflower is tender.
When the vegetables are ready, carefully pour half of the soup into another bowl and blend it with a blender until smooth. Then return the pureed mixture back to the pot with the remaining soup.
Rinse the soaked cashews and place them in the blender. Add 100 ml of water, lemon juice (to taste), coriander and cumin (a pinch each), and a bit of ginger.
Blend all the ingredients until you achieve a very smooth consistency.
Transfer the nut mixture to the pot with the soup and stir well. Taste the soup and add salt if necessary.
Let the soup sit for a while before serving it.
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