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Creamy Smoked Cauliflower Soup
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Medium Cauliflower1 unit(s)
- Onion1/2 unit(s)
- Garlic Cloves5 unit(s)
- Olive oil1 tablespoon
- Raw cashews3/4 cup
- Water1 cup
- Cooked white beans1 cup
- Vegetable broth4 cup
- Nutmeg1/4 teaspoon
- Lemon juice1/2 unit(s)
- Salt1 teaspoon
- Smoked paprika1 tablespoon
- Black pepper1/4 teaspoon
- Heat a large pan and sauté with olive oil, chopped onion and garlic.
- When they start to brown, add the chopped cauliflower head and mix.
- Add salt, black pepper, paprika and stir a little, to brown the cauliflower and the bottom of the pan to brown.
- When golden, add the vegetable stock and let it reduce for 15-20 minutes in low heat and covered.
- After that time, put the liquid in the blender and add the white beans. Beat well until it becomes a smooth cream.
- Return the mixture to the pan.
- Without cleaning the blender, place the cashew nuts - which must have already been soaked to hydrate - and the water and beat them until a homogeneous white cream is formed. The chestnut dissolves in water.
- Add the chestnut cream to the pan and incorporate everything. Add nutmeg and lemon juice. Taste to see if the seasoning needs adjustment.
- Heat again and it's ready to serve.
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