Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
- 2 tablespoons of buckwheat groats
- 4 onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 2 sprigs of thyme
- ½ cup dry white wine
- 1 large head of cauliflower, cut into small florets
- 1 cup of cashews
- 6 cups of vegetable stock
- ½ cup of olive oil
- 2 teaspoons of lemon juice Salt Black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- Heat ¼ cup of your olive oil at a medium heat in a large pot. Add your onions, garlic, bay leaves, thyme and season with salt. Stir occasionally until the onions are translucent, which will take about 6 minutes.
- Add wine, bring to the boil and leave until reduced by half. Separate out ¾ of a cup of cauliflower and add to the pot along with ¾ cup of cashews, cayenne and season with salt.
- Cover the pot; reduce to a low heat and cook, stirring occasionally, until the cauliflower is tender. Don’t allow the vegetables to brown.
- Add your stock and further season with salt and pepper. Bring to the boil, reduce heat and simmer until the cauliflower is falling apart, which will take about 20 minutes. Remove the bay leaves and take the pot off the heat, leaving to cool.
- In the meantime, finely chop the remaining cauliflower and cashews. Heat ¼ of a cup of oil and add these to the pan along with your buckwheat. Season with salt and fry until the buckwheat is brown and crisp and the cauliflower and cashews are golden brown, which will take about 5 minutes. Remove from the heat and stir in the lemon juice and paprika.
- Puree the soup until smooth and the consistency of thick cream. If it’s too thick then add in some more stock. Heat, seasoning with more salt and pepper if required and then serve in bowls, topped with the toasted cauliflower, cashew and buckwheat.