Description
Creamy cashew-based soup, perfect for a cozy night in. Let the flavors meld overnight for an even richer taste.
Ingredients
Units
Scale
- 1.5-2 cups (355-473 ml) leeks
- 1 head cauliflower
- 2-3 cloves garlic
- 1-2 tbsp grapedseed oil
- 1 pinch aleppo pepper
- 2 pinches dried thyme
- 1 pinch salt
- 4 cups (946 ml) water
- 1-1.5 cups (237-355 ml) walnuts
- 1 quarter of a preserved lemon
- 1/4 cup (60 ml) olive oil
- 1 tbsp smoked paprika
Instructions
- Toss chopped leeks, garlic, and cauliflower in a small amount of oil. Sprinkle with thyme, aleppo pepper, and salt. Roast at 375°F (190°C) for 40 minutes, until golden.
- Soak walnuts in hot water.
- Remove roasted vegetables from the oven and add them to a large pot with 3 cups of water, soaked walnuts, preserved lemon, smoked paprika, and olive oil.
- Use an immersion blender to puree until creamy. Add more water as needed to achieve a thinner consistency.
- Gently heat the soup and puree again for a smoother consistency.
- Refrigerate overnight and reheat before serving.
Notes
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve after blending.
- Toasted walnuts offer a deeper, nuttier flavor; toast them in a dry pan for 5-7 minutes before soaking.
- Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 10
- Protein: 10