
Soup time again! If you haven’t noticed already I have a soft spot for soups. I especially like to mix them so that they become completely smooth. My wife likes them a bit chunkier so we try to find a good compromise.

This cauliflower soup is based on cauliflower and cashew nuts. Now I know that you initially don’t think that this would taste or look that good, neither did I but boy was I wrong! This turns into creamy soup heaven when it is finished and you can easily adjust the spiciness by adding or removing cayenne in the process.

You get that perfect little bit of texture from the buckwheat crumble at the top as well and it makes the dish look fantastic, making it a good dish to serve when you have soup picky friends over for dinner.

Eating cauliflower is an excellent way for you to get good doses of vitamin C and Vitamin K as well as protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, pantothenic acid, and manganese into your diet. One serving of cauliflower contains 77% of your recommended daily intake of vitamin C. All of these have positive effects on your body and helps your immune system and other vital body functions. So by implementing this soup to your cooking routine, you help yourself to a more healthy diet.