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
  • 1 head of cauliflower
  • 2 tbsp Thai green curry paste
  • 1/4 cup cashew nuts
  • 1 litre of vegetable stock
  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.

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