Cauliflower and Cashew Soup with Crispy Buckwheat

Soups | French cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Cauliflower and Cashew Soup with Crispy Buckwheat

Ingredients

Olive Oil - 8 fl oz
Shallots - 4 pieces
Garlic - 2 cloves
Bay leaves - 2 pieces
Thyme leaves - to taste
Coarse Salt - to taste
Dry White Wine - 8 fl oz
Cauliflower - 1 head
Cayenne Pepper - 1 teaspoon
Cashews - 8 fl oz
Vegetable Broth - 48 fl oz
Ground Black Pepper - to taste
Buckwheat Groats - 2 tablespoons
Lemon Juice - 2 tablespoons
Paprika - 1 teaspoon

Step by Step guide

Step 1

Heat 60 ml of oil in a heavy pot over medium heat. Add shallots, garlic, bay leaves, and thyme; season with salt. Sauté, stirring occasionally, until the shallots are translucent, about 6-8 minutes.

Step 2

Add the wine, bring to a boil, and simmer for about 4 minutes until the liquid is reduced by half. Set aside ¾ cup of cauliflower; transfer the remaining cauliflower to the pot, add cayenne pepper and ¾ cup of cashews; season with salt.

Step 3

Cover with a lid, reduce the heat, and simmer, shaking the pot occasionally, until the cauliflower is partially cooked, about 20-25 minutes (the vegetables should release juice but not brown; if they start to brown, reduce the heat).

Step 4

Add the vegetable broth, salt, and pepper. Bring to a boil, reduce the heat, and let simmer, partially covered, until the cauliflower is tender, about 20-25 minutes. Remove the bay leaves. Take off the heat and let cool slightly.

Step 5

Meanwhile, finely chop the reserved ¾ cup of cauliflower and 2 tablespoons of cashews. Heat the remaining 60 ml of oil in a small skillet over medium heat. Add the cauliflower, cashews, and buckwheat; season with salt. Sauté, stirring frequently, until the cauliflower and cashews are dark golden and the buckwheat is dark and crispy, about 5-8 minutes. Remove from heat, add lemon juice and paprika. Let cool slightly.

Step 6

Blend the soup until smooth in a blender. Pour back into the pot, reheat over medium heat, stirring and adding vegetable broth as needed (the soup should have the consistency of thick cream). Taste and season with salt and pepper as desired. Serve the soup topped with the sautéed cauliflower, cashews, and buckwheat.