Parsnip Cauliflower and Cashew Soup Recipe
This creamy and comforting soup combines the earthy sweetness of parsnips and cauliflower with the rich, nutty flavor of cashews, all elevated by the bold flavors of rose harissa and zaatar. A hearty, vegan-friendly option perfect for cooler days.
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.