Creamy Cauliflower-Cashew Soup
By Sue Li · 1 hour 10 minutes · 6 servings
A recipe by Sue Li from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 1 hour
- ⏱️ Total time: 1 hour 10 minutes
- 🍽️ Servings: 6
Ingredients
- 6 tablespoons olive oil, plus more for serving
- 1 large head cauliflower (about 1 ½ pounds), cut into 1-inch pieces
- Salt and pepper
- 1 small tart apple, peeled, cored and cut into 1-inch pieces
- 3 medium shallots, thinly sliced
- 6 large garlic cloves, coarsely chopped
- 1 teaspoon ground coriander
- ⅔ cup roasted, unsalted cashews
- 6 cups vegetable stock or water, plus more if needed
- Chives, for serving
Directions
- Heat 4 tablespoons olive oil in a large, heavy pot or Dutch oven over medium-high. Add the cauliflower and cook, without stirring, until the layer of cauliflower in the bottom of the pot is browned, 3 to 4 minutes. Season with salt and pepper and stir the cauliflower. Again, cook the cauliflower, without disturbing it, until the layer at the bottom of the pot is browned, another 2 to 3 minutes. Keep repeating until the cauliflower is uniformly browned, up to 15 minutes total.
- Add another 2 tablespoons of olive oil to the pot, then add the apple, shallots and garlic; season with salt and pepper. Stir to combine and cook until the shallots are golden on the edges, 5 to 6 minutes.
- Add the coriander and cashews and toss to combine. Add 6 cups stock, then bring the mixture to a boil over high heat. Once the mixture is boiling, adjust the heat to medium-low, partially cover the pot and simmer until the cashews are softened, about 30 minutes.
- Blend the soup with either an immersion blender or in a blender for a smoother texture. (If the soup feels too thick, stir in more stock or water to thin to your desired consistency, and season with salt to taste.)
- Divide the soup among bowls, drizzle with additional olive oil and sprinkle with chives.
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