Spicy Cauliflower Rosemary Soup with toasted Cashews

Here is a quick, simple, belly warming soup for a busy day. The unusual combination of rosemary and Cayenne pepper in this soup raised the flavor profile to another level and are just enough to enliven the natural nutty mildness of cauliflower without overwhelming your taste buds. Sprinkle a few toasted cashew nuts on top to contrast with the smoothness of the soup, serve with some high-quality, whole grain bread, and you’ll have yourself a nice starter soup or a satisfying light main course.

Spicy Cauliflower Rosemary Soup with toasted Cashews

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, chopped

500 ml chicken broth

1 small head of cauliflower

2 small rosemary sprigs, leaves picked off stem and finely minced

½ teaspoon Cayenne pepper

3 Tablespoons heavy cream

¼ cup cashews, roasted

Cayenne pepper and rosemary for garnish

Heat olive oil in a medium-sized heavy bottom pot over medium heat. Add onion and cook for 5 minutes until tender and translucent. Add garlic and sauté for one minute more. Add chicken broth, cauliflower, rosemary and cayenne pepper. Bring mixture to a boil and then reduce to a simmer. Cover; simmer for 15 minutes. Remove from heat. Puree in a blender or using a hand-held immersion blender, until smooth. Stir in cream. Pour into bowls and garnish with cashews, rosemary sprigs, and light sprinkle of Cayenne pepper.

Serves 4.