Last autumn I was given a bunch of brassica seedlings by a very nice old gentlemen, who was impressively knowledgeable in gardening. The seedlings were from his own seed collection, which he must have been doing for a very long time. Sadly, in September this year he passed away after a long illness. His seedlings had grown into impressive plants at that time. And I decided to let some of them go to flower to keep saving those seeds, in memory of Cookie, man of the earth.
Now I have another cauli of Cookie’s more than ready to be eaten. So I have tried something new with it.
A creamy, vegan and gluten-free cauli-potato soup. With only a few ingredients and quick and easy to cook! I was very pleased with the result!
For 4 portions you’ll need:
1/2 cup (60g) cashew nuts soaked in 1/2 cup water
1 small onion
2 tablespoon coconut-oil
3 1/2 cup water
1 teaspoon vege stock powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
zest & juice of 1/2 small (spray-free) lemon
1 tablespoon apple cider vinegar (optional)
some chopped parsley for extra flavor and healthy goodness
Peel and chop the potatos in bite size cubes.
Cut the cauli flower into small pieces (remember that you can also use the stalk after chopping off the hard ‘peel’).
Chop the onion into little cubes.
Heat the coconut-oil in a large pot and fry the onions until soft.
Add the water, salt, pepper, nutmeg and potato. Bring to boil and simmer for approx. 10-15 minutes.
In the meantime blend the cashew nuts with the water until it is a fine cream. Place aside.
After the potatoes have cooked for 10-15 minutes, mash them roughly inside the pot with a potato masher.
Then add the cauli and lemon zest, bring to boil and let simmer for approx. 5 minutes.
Now add the cashew nut cream (remember to flush the blender with a little water and add it to the pot as well), the lemon juice as well as the vinegar.
Sprinkle with parsley just before serving up.