Image by Brett Stevens
This recipe is from the winter section of The Greengrocer's Diet (Pan MacMillan RRP ($39.99) It's super simple to make and tastes delicious served with rye bread, tahini and chopped tomato.
Heat olive oil in a large stock pot and saute the onion for 2 minutes.
Add the celery and cook for an additional 2 minutes.
Add the cauliflower, cashews, stock, and lemon and bring to the boil.
Reduce heat to simmer for 35 minutes.
Once cooked, allow to cool slightly and transfer to a blender. Blend until completely smooth,
Serve with cheese crumbled over the top.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 45 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 505 kj |
| Calories | 121 kcal |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 5 g |
| Total Protein | 7 g |
| Fibre | 3 g |
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