Cauliflower-Cashew Soup with Crispy Buckwheat

Ingredients for Cauliflower-Cashew Soup with Crispy Buckwheat

• 120 मिलीलीटर जैतून का तेल, विभाजित

• 4 large shallots, thinly sliced

• 2 लहसुन की कलियाँ, पतली कटी हुई

• 2 तेज पत्ते

• 2 teaspoons fresh thyme leaves

• कोशेर नमक

• 1/2 कप सूखी सफेद वाइन

• 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided

• 1/4 चम्मच लाल मिर्च पाउडर

• 180ml plus 2 tablespoons cashews

• 1450ml (or more) vegetable stock, preferably homemade

• ताज़ा पिसी हुई काली मिर्च

• 2 tablespoons buckwheat groats

• 2 चम्मच ताजा नींबू का रस

• 1/2 चम्मच पपरिका

Heat 60ml oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6–8 minutes.

Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.

Set 3/4 cup cauliflower aside; add the rest to pot along with cayenne and 110g cashews; season with salt.

Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20–25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).

Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20–25 minutes. Discard bay leaves. Remove from heat and let cool slightly.

Meanwhile, finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons cashews. Heat remaining 60ml oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5–8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.

Working in batches if needed, purée soup in a blender until very smooth. Return to pot and reheat over mediumlow, stirring and adding more stock to thin if needed (soup should be the consistency of double cream). Taste and season soup again if needed.

Serve soup topped with toasted cauliflower-buckwheat mixture.

Do ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.