Ingredients
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200 g of Cashew nuts
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1 l of Water
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1 head CauliflowerA little one
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1 OnionMedium onion
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1/2 clove of Garlic
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50 ml of White wineDry wine
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2 tbsp. of Extra Virgin olive oil
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to taste Salt
Directions
This soup is a light and delicate option featuring cauliflower. For the best flavor, use cashew milk or coconut milk, as they add a lovely hint of sweetness.
The recipe includes white dry wine for a touch of acidity, but you can easily substitute it with dry vermouth for added depth of flavor and aroma. If you prefer to skip the wine, a splash of lemon juice will brighten the finished soup.
In this recipe, the soup is prepared with homemade cashew milk, using 200 grams of cashews for every liter of water. You can also opt for store-bought cashew milk or full-fat coconut milk from a can, mixed 1:1 with water.
Bon Appétit!
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Steps
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1
Done
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First, make a rich cashew milk. You'll find the recipe on the website. |
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2
Done
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Next, give the cauliflower a quick rinse and cut it into florets. Dice the onions and finely mince the garlic. |
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3
Done
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In a pot, heat some olive oil and sauté the onion over low heat until it becomes tender. Add the minced garlic and cook for another 30 seconds. Pour in the wine, raise the heat, and let it simmer until most of the wine has evaporated. |
