- 1 head of cauliflower, washed and chopped
- 4-5 cloves garlic
- 2-3 Tablespoons olive oil
- 1/2-1 cup cashews (toasted are best)
- 2 packages organic frozen corn, or 2 cups fresh-cooked
corn off the cob
- salt
- water
Cover bottom of large saucepan
with oil. Saute cauliflower and garlic until they begin
to caramelize. Toast cashews or leave raw; grind in food
processor. Add 1/2 to 1 cup of water to ground cashews;
puree into cashew milk and leave in food processor. Go
back to saucepan and add enough water to cover cauliflower
when cauliflower has caramelized. Add 1 package, or 1
cup, of corn to saucepan and cook until cauliflower is
very tender. Use a slotted spoon to transfer cauliflower
pieces, garlic and corn to food processor. Blend with
cashew milk until creamy. Return all to saucepan, stir
and gently heat. Add remaining corn and season with salt
(pepper and white pepper, too, if desired). This soup
goes well with tomato bread. Serves 4.
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