Flavour pairing my favourite way to experiment in the kitchen.
This cauliflower cashew bisque with curry yogurt sauce is perfectly balanced and really pretty. The soft, nutty smoothness of cashews with the sulfur of the cauliflower. The yogurt sauce adds the perfect tang. Also, preparing a sauce for a soup makes you feel like you're on top of things and you know what you're doing.
Besides, it’s so easy.
Step 1: Ingredients and Directions
Cauliflower Cashew Soup with Curry Yogurt Sauce
For the soup:
1 large head of cauliflower (about 7-10 cups chopped roughly)
2 ½ cups cashew pieces
1 cup chopped potato
1 leek, washed and chopped
1 large onion, chopped
5 cloves of garlic, chopped
1 tbsp fenugreek
¼ tsp clove powder
1 ½ tbsp salt
2 tsp black pepper
a pinch of paprika
For the sauce:
1 cup plain yogurt
1 ½ tsp Indian curry powder
¼ tsp salt
Add some cooking oil, the onions and garlic to a large pot on medium high heat. Let brown for 4-5 minutes. Stir intermittently.
Add cauliflower, leek and potato. Cook for 10 minutes.
Pour water in until all vegetables are just covered. Do not put in too much or the soup will be watery. Add cashews and spices.
Let the soup boil for 25 minutes.
Take the soup off the heat. Using an emersion blender, blend the soup until smooth.
In a separate bowl, mix yogurt, salt and curry powder until well incorporated.
Place a dollop of yogurt on top of the soup when ready to serve.