Cauliflower-and-Cashew Soup with Apple

By DreiFromBK

Ingredients

• 1 head of cauliflower (2 1/4 pounds), bottom trimmed and leaves removed
• 1 medium onion, chopped
• 1 small Pink Lady apple—peeled, cored and chopped
• 1/2 cup raw cashews
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon cayenne
• Salt
• 1 cup plain unsweetened almond milk
• Chopped roasted cashews, for garnish

Preparation

Step 1

Chop the cauliflower into large pieces, including the stem. In a large pot, combine all of the ingredients except the salt, almond milk and garnish. Add enough water to cover the vegetables, season with salt and bring to a boil. Simmer over low heat until the cauliflower is very tender, about 30 minutes. Let cool slightly.

Working in batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the almond milk. Rewarm over moderate heat, adding more water or almond milk for a thinner consistency, if desired. Season the soup with salt, garnish with chopped cashews and serve.