This simple soup has been a staple in my home for a couple of years. It’s a perfect bowl of sustenance anytime of day and a quick and easy recipe for a satisfying meal in any Season. Tasty whether you are making it with a base from vegetable stock, turkey bone broth, or the original version with water, a vegetable bullion cube and Simply Sweet Curry.  The soaked cashews add a creamy protein base to this vegan dish, while this basic recipe offers an excellent base for delectable variations by simply adding other vegetables or fresh herbs. When creating variations  I usually add only one or two additional vegetables and one additional herb. However, there are many creative possibilities and simple variations using different spice blends like the Seasonal Masalas and our Special International Caribbean blend. P.S. Don’t be intimidated by the long introduction and directions Once you do this recipe you probably will not need to follow directions again. It’s truly that easy, Soak, Chop, Sautee’, Blend.

Ingredients:
1 c. raw cashews or almonds soaked and drained
2 T. virgin coconut oil
2 c. onion sliced 1 large onion
2 c. fennel sliced 1 medium fennel bulb 
5-6 c. cauliflower sliced 1 medium cauliflower head
1 bullion cube (if using water for blending)
2 t.. Simply Sweet Curry or Masala of your choice
1 c. water for cooking
4-5 c. of water or broth for blending
Additional water if needed
Real Salt as needed a dash of cayenne if desired
Garnish Ideas: Saute’ mint, basil or sage in goat butter or top with grated goat cheese

Directions:
Soak 1 cup of Raw Cashews in 1 cup of purified water for a few hours or overnight.
Place 2 Tablespoons Virgin Coconut Oil in a Large Pot on Medium heat. Wash vegetables, slice and place them in the pot in the following order. 1. Onion, 2. Fennel bulb, 3. Cauliflower, 4. (additional vegetables if desired). Stir the vegetables each time you add one and use the time saving approach of cutting and cooking simultaneously. The process will take about 10 minutes and allows times for vegetables to saute’ in the oil and get a golden brown color to their exterior.  To complete the cooking process add 1 cup of water, 1 Tablespoon Temple Taste Curry or Masala and 1-2 bullion cubes if you are not using broth. Place a lid on the pot for about 5 minutes so the flavors can meld and everything can steam and become more tender. (It is not necessary for the vegetables to be completely cooked through).
To complete the soup empty the pot of cooked vegetables into a large bowl and use a large cup or spoon to place half of the vegetables in the blender container with half of the water or vegetable broth and half of the cashews or almonds (rinsed and drained). Make sure the lid is firmly secured and blend on high until the soup is creamy and smooth. Place back into the pot and repeat with the remaining ingredients.
Add additional water if needed to have the soup at the desired consistency and real salt if needed.
Simple Garnish: grated goat cheese or hemp seeds
Fancy Garnish: Place mint, basil or sage leaves with 1/2 Tablespoon of butter on medium heat. Allow to saute’ for about 4 minutes till the leaves are crisp.

Variations: Substitute Simply Sweet Curry with Caribbean Masala or any of the Seasonal Masalas or any of the Seasonal Curries
Additional Variations: Can include adding 1 sweet potato or a squash or a couple of heirloom carrots. And variations can also include adding fresh herbs like basil, tarragon, lemon thyme or oregano and or a garlic clove.
Notes: Makes a large pot, Serves 8. Stores well for several days in 3-4 quart mason jars with lids. This soup freezes well for future use, just make sure your mason jars or tupperware are not too full as the liquid will expand.

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