Cauliflower-Cashew Soup with Crispy Buckwheat
Cauliflower-Cashew Soup with Crispy Buckwheat could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.7 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 19g of fat, and a total of 250 calories. This recipe serves 8. It will be a hit at your Winter event. 4275 people were glad they tried this recipe. It works best as a soup, and is done in around 45 minutes. It is brought to you by Bon Appetit. A mixture of shallots, black pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 76%, this dish is solid. Try Curry Cashew Cauliflower Soup, Creamy Cauliflower Carrot Cashew Soup, and Cheesy Cauliflower Soup With Roasted Cashew Nuts for similar recipes.
Servings: 8
Ingredients:
2 bay leaves
Freshly ground black pepper
2 tablespoons buckwheat groats
¾ cup plus 2 Tbsp. cashews
1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
¼ teaspoon cayenne pepper
½ cup dry white wine
2 teaspoons fresh thyme leaves
2 garlic cloves, thinly sliced
Kosher salt
2 teaspoons fresh lemon juice
½ cup olive oil, divided
½ teaspoon paprika
4 large shallots, thinly sliced
6 cups (or more) vegetable stock, preferably homemade
Equipment:
pot
frying pan
blender
Cooking instruction summary:
Heat cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 68 minutes.Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set cup cauliflower aside; add the rest to pot along with cayenne and cup cashews; season with salt.Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 2025 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 2025 minutes. Discard bay leaves. Remove from heat and let cool slightly.Meanwhile, finely chop reserved cup cauliflower and remaining 2 Tbsp. cashews. Heat remaining cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 58 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.Working in batches if needed, pure soup in a blender until very smooth. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.Serve soup topped with toasted cauliflower-buckwheat mixture.Do Ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.
Step by step:
1. Heat cup oil in a large heavy pot over medium.
2. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 68 minutes.
3. Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set cup cauliflower aside; add the rest to pot along with cayenne and cup cashews; season with salt.Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 2025 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
4. Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 2025 minutes. Discard bay leaves.
5. Remove from heat and let cool slightly.Meanwhile, finely chop reserved cup cauliflower and remaining 2 Tbsp. cashews.
6. Heat remaining cup oil in a small skillet over medium.
7. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 58 minutes.
8. Remove from heat and stir in lemon juice and paprika.
9. Let cool slightly.Working in batches if needed, pure soup in a blender until very smooth. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.
10. Serve soup topped with toasted cauliflower-buckwheat mixture.Do Ahead: Soup can be made 2 days ahead (or 1 month if frozen).
11. Let cool; transfer to airtight containers and chill.
Nutrition Information:
covered percent of daily need
