04 May Tahini and Cauliflower Soup with Spiced Cashews and Prosciutto
When winter arrives and decides it’s not going down without a fight, this amazing tahini and cauliflower soup will cure what ails!
Guys, if you’re feeling shell-shocked by the onset of the cold, this cauliflower soup will leave you feeling warm from the inside out. It’s bursting with Middle Eastern flavour: it’s hearty, spicy, and a little bit nutty. It also manages to boast the perfect amount of creaminess… with not even a skerrick of actual cream, thanks to the addition of our favourite all-rounder, the avocado.
This is a cauliflower soup that really is awesome in pretty much any scenario. It’s a great home-cooked winter meal, when you don’t want to serve your family something out of a tin. It’s also really great for if you have been overindulging and need to ‘cleanse’ for a little while.
All that said, this is also a soup that I would happily serve at any fall or winter dinner celebration as an entrée. It comes together in a snap but still makes for ooh’s and ahh’s around any dining table. So, get cozy and enjoy!
Enjoy with gusto,
Tahini and Cauliflower Soup with Spiced Cashews and Prosciutto
For the soup:
1 tablespoon extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
500ml vegetable stock
1 head cauliflower, cut into chunks
2 tablespoons tahini
salt and pepper, to taste
fresh parsley, chopped (for garnish)
extra olive oil (for garnish
For the topping:
1 tablespoon olive oil
2 cups cashews
1/3 cup prosciutto, thickly diced
½ teaspoon salt
½ teaspoon cayenne
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes.
Once the garlic and onion are cooked, add the vegetable stock, water, cauliflower and tahini, bring to the boil. Lower the heat and allow to simmer for 15-20 minutes, or until the cauliflower is tender.
Remove from heat and allow to cool for 10 minutes.
Meanwhile, prepare the topping by heating the olive oil in a frypan or skillet. Add the cashews, prosciutto, salt and cayenne and fry over medium-high heat until the cashews are golden and slightly charred, and the prosciutto starts to crispen, about 5 minutes.
Remove from heat and set aside to drain excess oil on a paper towel.
Finish preparing the soup by transferring to a blender. Add the flesh of the avocado and puree until smooth – stopping intermittently to taste and season with salt and pepper as required.
Divide the soup in to bowls and top with the prosciutto and cashew mixture, chopped fresh parsley and a drizzle of olive oil.
Serve warm with a side of crusty bread.
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