Cauliflower And Cashew Soup

Ingredients

• 300 grams cauliflower, cut into medium sized florets
• ½ cup Pro V Select Whole Natural Cashew
• 2 white bread slices
• 3 tablespoons olive oil
• 1 tablespoon parmesan cheese powder
• 8-10 black peppercorns
• Salt to taste
• White pepper powder to taste
• ¼ teaspoon Madras curry powder
• 1½ teaspoons stock cube powder
• 2-3 fresh thyme sprigs + to garnish
• 2-3 tablespoons fresh cream + to drizzle
• Toasted Pro V Select Whole Natural Cashew for garnish
• Crushed black peppercorns to sprinkle

Method

1. Trim the edges of bread slices and cut into ½ centimetre squares.
2. Heat 1½ tablespoons olive oil in a non-stick pan, add bread squares and saute till crisp. Add parmesan cheese powder and toss well. Set aside.
3. Heat 1½ tablespoons olive oil in another non-stick pan, add black peppercorns and garlic cloves, mix and sauté for 30 seconds.
4. Add cauliflower and mix well. Add Pro V Select Whole Natural Cashew and mix well.
5. Add salt, white pepper powder and Madras curry powder and mix well.
6. Add 3 cups water and stock cube powder, mix well, cover and cook on medium heat for 10-15 minutes. Add thyme leaves and mix well.
7. Allow to cool, transfer into a grinder jar and grind to fine mixture.
8. Heat another non-stick pan and add ground mixture. Rinse the grinder jar with 1½ cups water and add to the pan and mix well.
9. Add fresh cream and adjust salt, mix well and let the mixture come to a boil.
10. Pour into serving bowls, drizzle fresh cream, garnish with toasted Pro V Select Whole Natural Cashew and prepared croutons.
11. Sprinkle crushed black peppercorns and thyme sprigs and serve hot.