| 12 | 35 | 169 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 7 |
| 1 1/2 cup chopped | Sweet onion |
| 4 clove(s) | Garlic (crushed) |
| 1 tbsp | Vegetable oil |
| 1 tsp | Curry powder |
| 4 cup | Cauliflower (roughly chopped) |
| 2 cup | Potato (chopped) |
| 4 cup | Water (boiling) |
| 3/4 cup | Cashew nuts, raw |
| 1 1/4 cup | Water |
| 1 tsp | Salt |
| 3 tbsp | Nutritional yeast |
| 2 stalk(s) | Chives (chopped, for garnish) |
In a pan, saute the onion, garlic and oil for around 5 mins
Add the curry powder and stir around for 30 seconds
Add the curry powder, potato, water and salt and cook around 20 mins or until potato is soft
In a blender, blend the cashews and water until smooth. Add to the soup, reserving a little for garnish
Add the salt and yeast
Using a stick blender, blend the soup until creamed
Serve with chives and reserved cashews
| Meat Alternative | 0.5 |
| Vegetables | 2.1 |
