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Creamy Smoked Cauliflower Soup

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Creamy Smoked Cauliflower Soup


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Tempo de preparo

45 min(s)


4 servings

Luísa Colombi

  • 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
  1. Heat a large pan and sauté with olive oil, chopped onion and garlic.
  2. When they start to brown, add the chopped cauliflower head and mix.
  3. Add salt, black pepper, paprika and stir a little, to brown the cauliflower and the bottom of the pan to brown.
  4. When golden, add the vegetable stock and let it reduce for 15-20 minutes in low heat and covered.
  5. After that time, put the liquid in the blender and add the white beans. Beat well until it becomes a smooth cream.
  6. Return the mixture to the pan.
  7. 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.
  8. Add the chestnut cream to the pan and incorporate everything. Add nutmeg and lemon juice. Taste to see if the seasoning needs adjustment.
  9. Heat again and it's ready to serve.

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