After Mexican and maybe Italian cuisines, Thai cuisine is one of my all-time favourites. The food is overflowing with flavour and has the perfect combination of sweet, salty, and spicy heat to set my taste buds on fire. When I want something Thai-inspired, I make curries with loads of stir-fried vegetables and brown rice or noodles – the best Friday night treat and the ideal way to finish a busy week.
It may be incorrect and naive of me to say that Thai cuisine is exclusive to curries, but that is what comes to mind when I want to prepare something from that region of the world. I clearly need to be educated in the art of Thai cooking, and I’d love to visit the country and sample all of their wonderful authentic and regional cuisines.
This recipe came about as a result of a late dinner and a need for something light to eat after a large lunch that had left me feeling stuffed a few weeks before. I opted to pursue the ‘soup of the day,’ which happened to be a cauliflower soup, after reviewing the light bites portion of the hotel restaurant menu. I liked the soup because it was basic and smooth, but I figured it could be spiced up a little and rendered more entertaining, which is why I’m sharing this recipe with you today.
When you roast cauliflower, it develops a wonderful nutty flavour that you don’t get when you steam or boil it. After that, this soup is virtually ready in seconds, and it couldn’t be any easier to create with just four ingredients. The cashews give the soup a rich creaminess that eliminates the need for heavy cream.
And though I’m always trying to cling to summer for as long as I can, it seems like it’s slipping away quickly. I’m not ready to say goodbye to summer just yet, but this soup is a delicious light dinner option or a cosy and warming meal on a cold autumnal evening, so it covers all bases.
So, apart from curries, what other Thai dishes do you enjoy? What is your favourite way of preparing cauliflower?
When you’ve had a big lunch, do you have a go-to light dinner option?
Thai Cauliflower Cashew SoupCourse: Uncategorized
A creamy and healthy soup recipe, celebrating the beauty and deliciousness of the cauliflower with a Thai twist.
1 head of cauliflower
2 tbsp Thai green curry paste
1/4 cup cashew nuts
1 litre of vegetable stock
- Using a little coconut oil, roast the cauliflower florets in the oven for about 10 minutes, or until soft.
- In a processor, combine the cauliflower, curry paste, cashew nuts, and stock and blend until smooth.
- Heat up in a saucepan before serving.
- The soup may be kept refrigerated in an airtight jar or frozen for later use.