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Cauliflower and Cashew Nut Soup Serves 4 If you do not have a food processor, use ground almonds instead of the cashew nuts to thicken the soup. Ingredients 1 onion 1 leek 10ml/1 dsp olive oil 1 small cauliflower 1 large parsnip 570ml/20 fl oz/ 21/2 cups stock 55g/2 oz/1/2 cup cashew nuts 850ml/11/2 pints/33/4 cups water 3ml/1/2 tsp curry powder 2ml/1/4 tsp thyme 3ml/1/2 tsp mustard black pepper Method 1) Chop the onion and leek and sweat in the olive oil until they are soft. 2) Break the cauliflower into tiny florets, grate the parsnip and add to the pan along with the stock. Bring to the boil and simmer for 10 minutes. 3) Process the cashew nuts until they are finely ground, then add half of the cauliflower mixture. process again until smooth and creamy. 4) Return this mixture to the pan along with the remaining soup ingredients. 5) Bring to the boil and simmer for a further 5 minutes before serving. From :- "Cooking Without". Recipes free from added gluten, sugar, dairy products, yeast, salt, saturated fat. By, Barbara Cousins, ISBN 0-7225-4022-1 Buy from Amazon

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