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After Mexican and perhaps Italian, Thai food is one of my all time favourite loves.  The cuisine is just bursting with flavour and has the right balance of sweet, salty and chilli heat that seems to set my taste buds alight.  Curries tend to be my go-to meal when I fancy something Thai inspired with lots of stir-fried veg and brown rice or noodles – the ultimate Friday night treat and the perfect way to end a busy week. 

It would be wrong and ignorant of me to assume that the extent of Thai cuisine consists only of curries, but that is what I automatically think of when I want to cook something from that part of the world.  I obviously need educating in the art of Thai food and would love to visit the country one day and feast on all of their wonderful authentic and local foods.  

This particular recipe was born out of a late dinner and wanting something light to eat after a very big lunch that had left me feeling full a few weeks ago.  After checking the light bites section on the hotel restaurant menu, I decided to try the ‘soup of the day’ that just happened to be a cauliflower soup.  I loved the soup, so simple and very creamy, but I thought it could do with changing up a bit and could be made more exciting, hence this recipe that I’m sharing with you today. 

Thai Cauliflower Cashew Soup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
A creamy and healthy soup recipe, celebrating the beauty and deliciousness of the cauliflower with a Thai twist.
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 head of cauliflower
  • 2 tbsp Thai green curry paste
  • 1/4 cup cashew nuts
  • 1 litre of vegetable stock
Instructions
  1. Roast the cauliflower florets in the oven using a bit of coconut oil for roughly 10 minutes, or until tender.
  2. Place the cauliflower, curry paste, cashew nuts and stock into a blender and mix until smooth.
  3. Pour into a saucepan to warm up and enjoy!
Recipe Notes

The soup can be stored in an air-tight container in the fridge or frozen for a later date.

Roasting the cauliflower really brings out it’s lovely nutty flavour that you just don’t get when you either steam or boil it.  After that, this soup is practically ready in seconds and with only 4-ingredients it couldn’t be any simpler to make.  The cashews make the soup really creamy without the need of any heavy cream.

Although I’m still trying to hold on to summer for as long as possible at the moment, it feels like it’s slipping away fast.  I’m not ready to say goodbye to summer just yet, but this soup does make a tasty light dinner alternative or a cosy and comforting meal on a cold autumnal evening, so it covers all bases. 

So educate me, what other Thai dishes, other than curries do you love?  What is your favourite way to eat cauliflower?

Do you have a go-to light dinner option when you’ve eaten a huge lunch?  

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