Ancho Cauliflower Soup

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Some days the universe conspires to provide the ingredients, the weather, and the mood to create a great soup! On a recent trip to Toronto I purchased  some ancho chilies and arrived home on a chilly November day to make this for dinner. Its always exciting to come across chilies in the city as they are not available here in our small rocky mountain town! Cashews, pureed into the broth give this soup a velvety rich consistency. Ancho chilies are dried poblano peppers that lend a slightly sweet earthy warmth to the soup and are not overly spicy.

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Ingredients:

  • 3 dried ancho chilies
  • 1 large yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • 1 large organic cauliflower, stem removed and chopped into small florets
  • 3 cups of water or organic vegetable stock
  • 1/3 cup of raw cashews
  • 1 lime
  • 2 tsp. of salt (depending on the saltiness of your pre-made stock)
  • 2 tbsp. nutritional yeast
  • toasted pumpkin seeds to garnish
  • fresh chopped cilantro to garnish

Heat a fry pan over medium heat. Place the ancho chilies into the pan pressing down gently with a spatula until lightly browned on all sides. Be careful not to burn them.

Soak the roasted chilies in  11/2 cups of hot water for about 20 minutes or until softened. Remove the stems and the seeds from the inside. Reserve the soaking water.

While the chilies are soaking, sauté the chopped onion and garlic in olive oil until translucent. Add the cauliflower and the 3 cups of water or stock. Simmer until the cauliflower is tender.

Puree the soaked chilies with the soaking water and the cashews until smooth and creamy. Puree the cauliflower and onion mixture along with the pureed chilli and cashew mixture in the blender in several batches if you need to. Return the pureed soup to the pot. If the soup is too thick, add a little bit of water to achieve a desired consistency.

Add the juice of one lime, nutritional yeast, and salt to taste.

Serve garnished with toasted pumpkin seeds and chopped cilantro.

*to toast pumpkin seeds heat in a dry saucepan over medium heat until the seeds begin to pop and brown slightly.

 

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