This hearty and creamy Parsnip, Cauliflower, and Cashew Soup is the perfect blend of earthiness from roasted vegetables and the smooth richness of cashews. Topped with a burst of bold flavors from rose harissa and zaatar, this comforting soup is ideal for a cozy meal or an elegant starter.
Get These Ingredients Ready
For the Soup:
- 1 brown onion, diced
- 4 garlic cloves, crushed
- 6 parsnips, peeled and chopped
- 1/2 head of cauliflower, chopped
- 4 baby corns, chopped
- 200g cashews, soaked in 300ml boiled water
- 3 bay leaves
- 1 tsp white pepper
- 1/2 lemon, juiced
- 200ml almond milk
- Salt to taste
- 2 tbsp olive oil (for sautéing)
For Topping:
- Rose harissa (as desired)
- Zaatar (as desired)
How to Make It
Step 1: Soak the Cashews
Start by boiling 300ml of water and soaking the cashews in a bowl. Set them aside for at least 30 minutes while you prepare the rest of the ingredients. This will help the cashews soften and blend into a creamy base for the soup.
Tip: If you’re short on time, soak the cashews in hot water for 10-15 minutes, which will still soften them quickly.
Step 2: Sweat the Onions
In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook for about 10 minutes until they become soft and translucent. Stir occasionally to prevent burning.
Tip: Slowly sweating the onions enhances their natural sweetness, adding depth to the soup’s flavor.
Step 3: Prepare the Vegetables
While the onions are cooking, peel and chop the parsnips, break the cauliflower into florets, and cut the baby corn into bite-sized pieces.
Step 4: Add Garlic and Vegetables
Once the onions are softened, stir in the crushed garlic and cook for an additional 5 minutes until fragrant. Add the chopped parsnips, cauliflower, and baby corn to the pot. Stir well to coat the vegetables with the onion and garlic mixture.
Step 5: Add Cashews and Seasoning
Pour the soaked cashews along with their soaking water into the pot. Add the bay leaves, a generous pinch of salt, and the white pepper. Stir everything together and bring the soup to a boil over medium heat.
Step 6: Simmer the Soup
Once the soup comes to a boil, reduce the heat to low or medium-low, cover the pot, and let it simmer for about 30 minutes. The vegetables should be tender, and the flavors will meld together beautifully.
Tip: Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
Step 7: Blend the Soup
Remove the pot from heat and discard the bay leaves. Add the almond milk and lemon juice, then use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches, being careful not to overfill, and blend until smooth.
Tip: If the soup is too thick, you can adjust the consistency by adding more almond milk or water.
Step 8: Garnish and Serve
Ladle the soup into bowls and top each serving with a drizzle of rose harissa and a sprinkle of zaatar for a spicy and aromatic finish.
Why You’ll Love This Soup
- Rich and Creamy Texture: Thanks to the cashews and almond milk, this soup has a luxuriously creamy consistency without any dairy.
- Bold and Balanced Flavors: The sweet parsnips, nutty cauliflower, and earthy garlic pair perfectly with the spicy rose harissa and herby zaatar.
- Vegan and Gluten-Free: This soup is not only plant-based but also gluten-free, making it an inclusive option for different dietary preferences.
- Nutritious and Satisfying: Loaded with fiber-rich vegetables and heart-healthy fats from the cashews, this soup is as nourishing as it is filling.
Customization Ideas
- Spice it Up: If you like your soup with more heat, add a pinch of cayenne pepper or extra harissa to the soup itself.
- Switch the Milk: You can substitute almond milk with any other plant-based milk like oat or coconut milk for a different flavor profile.
- Add Protein: For extra protein, stir in cooked chickpeas or white beans just before serving.
- Garnish Variations: Instead of harissa and zaatar, you could top the soup with toasted pumpkin seeds, a swirl of coconut yogurt, or a sprinkle of fresh herbs like parsley or cilantro.
Storage and Reheating Tips
- Fridge: Store the soup in an airtight container in the fridge for up to 4 days. The flavors tend to deepen, making it even more delicious the next day!
- Freezer: Freeze the soup in individual portions for up to 3 months. Let it thaw overnight in the fridge before reheating.
- Reheating: Reheat the soup on the stovetop over low heat, adding a splash of almond milk or water to thin it out if needed.
Serving Suggestions
- With Crusty Bread: Serve this soup alongside a slice of warm, crusty bread to soak up every bit of the creamy goodness.
- As a Starter: This soup makes an impressive first course for dinner parties, especially when garnished with harissa and zaatar for added flair.
- For Lunch or Dinner: Pair it with a light salad for a complete and satisfying meal.
This Parsnip, Cauliflower, and Cashew Soup is more than just a comforting bowl of warmth—it’s a delicious combination of flavors and textures that’s perfect for anyone looking for a nourishing and flavorful vegan dish.
Parsnip Cauliflower and Cashew Soup Recipe
Ingredients
- 1 brown onion diced
- 4 cloves garlic crushed
- 6 parsnips prepped
- 0.5 head cauliflower prepped
- 4 baby corns prepped
- 200 g cashews soaked in 300ml boiled water
- 300 ml boiling water for soaking cashews
- 3 bay leaves
- 1 tsp white pepper
- 0.5 lemon juiced
- 200 ml almond milk
- salt to taste
- 2 tbsp olive oil for sweating onions
- rose harissa for topping
- zaatar for topping
Instructions
- Boil the kettle and soak the cashews in 300ml of boiled water.
- Dice the onion and add 2 tbsp of olive oil to a stock pot. Sweat the onions on medium heat for 10 minutes.
- Prep the parsnips, cauliflower, and baby corns.
- Crush the garlic, stir it into the onions, and cook for another 5 minutes.
- Add the prepped vegetables to the pot and stir through.
- Pour in the cashews along with the soaking water.
- Add the bay leaves, a pinch of salt, and white pepper. Boil on low to medium heat for 30 minutes.
- Turn off the heat, add the almond milk and lemon juice, then blend the soup until smooth.
- Top the soup with rose harissa and zaatar before serving.
Notes
- You can adjust the amount of rose harissa and zaatar based on your preference for heat and spice.
- To add extra creaminess, use more almond milk or a splash of coconut milk.
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