Full of flavour, this dairy-free soup is as creamy as it is delicious. Squeeze in those extra veggies with this fast and easy soup that the family are sure to love.
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Method
Step 1
Place the cashews in a heatproof bowl. Cover with boiling water and set aside for 15 mins to soak. Drain.
Step 2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 mins or until onion softens.
Step 3
Add the stock cube, cauliflower and 6 cups (1.5L) water. Bring to the boil and cook for 10 mins or until the cauliflower is tender. Add peas and beans and cook for 5 mins or until heated through.
Step 4
Add cashew, spinach and coconut milk and cook, stirring, for 3 mins or until spinach wilts. Cool slightly. Use a stick blender to carefully blend until smooth. Divide the soup among serving bowls. Top with cucumber and sesame seeds. Season with pepper to serve.
Full of flavour, this dairy-free soup is as creamy as it is delicious. Squeeze in those extra veggies with this fast and easy soup that the family are sure to love.
Method
Step 1
Place the cashews in a heatproof bowl. Cover with boiling water and set aside for 15 mins to soak. Drain.
Step 2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 mins or until onion softens.
Step 3
Add the stock cube, cauliflower and 6 cups (1.5L) water. Bring to the boil and cook for 10 mins or until the cauliflower is tender. Add peas and beans and cook for 5 mins or until heated through.
Step 4
Add cashew, spinach and coconut milk and cook, stirring, for 3 mins or until spinach wilts. Cool slightly. Use a stick blender to carefully blend until smooth. Divide the soup among serving bowls. Top with cucumber and sesame seeds. Season with pepper to serve.
