Cheesy Cauliflower Soup With Roasted Cashew Nuts

1. 1

   Melt the butter in a large lidded saucepan and brown the chopped cashew nuts for about 1 minute.

2. 2

   Stir in the onion, garlic and potato, cover and sweat for 10 mins, shaking the pan occasionally.

3. 3

   Add the cauliflower and stock, bring to the boil, cover and simmer for 20 mins or until the cauliflower is tender.

4. 4

   remove from heat and blend in the cheese, allow to cool slightly.

5. 5

   Blend half of the mixture and then stir this through the rest of the soup so that you can actually see pieces of cauliflower and nut.

6. 6

   reheat very gently without boiling so as not to toughen the cheese.

7. 7

   check seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.