75g raw cashew nuts
1 large white onion, diced
2 cloves garlic, minced
1 kg cauliflower, roughly chopped, stem included
½ tsp ground turmeric
1 litre vegetable stock
1 x 400g tin cannellini beans, drained and rinsed
1 small bunch fresh thyme sprigs
Zest and juice of 1 large lemon
500g mixed cultivated mushrooms, sliced into similar ±5cm pieces
1 tsp ground turmeric
2-3 fresh thyme sprigs
Olive oil, for cooking
Salt and pepper, to taste
Place cashew nuts in a heatproof bowl and cover with boiling water.
Heat a generous drizzle of olive oil in a medium pot.
Add the onion and cook until very soft.
Add the garlic and cook briefly until fragrant.
Add the cauliflower and turmeric and stir everything together well.
Pour in the chicken stock and drained beans.
Add the thyme sprigs loose or bundled up with kitchen string for easy removal.
Bring everything to a simmer and cook until the cauliflower is tender.
Remove and discard the thyme sprigs.
Add the soaked cashew nuts, lemon juice and lemon zest.
Transfer soup mixture carefully to a high powered blender and blend on high until very creamy. Alternatively use a stick blender in the pot.
Taste to adjust seasoning.
Heat oven to 220˚C with the fan on.
Place mushrooms in a bowl and season with salt, pepper, turmeric, thyme and a drizzle of olive oil.
Toss to mix well.
Spread mushrooms out in a single layer on a large baking tray.
Roast for 5 minutes until golden but retain some nice bite.
Ladle the silky hot soup into bowls and top generously with golden roastedmushrooms.
Finish with an extra drizzle of olive oil.
Serve with some rustic chunky sourdough on the side and enjoy!
INFORMATION AND IMAGE CREDIT: THE SOUTH AFRICAN MUSHROOM FARMERS’ ASSOCIATION