Creamy roast cauliflower and cashew soup Serves 4. Ingredients: 100g cashew nuts; 1.2–1.5 litres hot vegetable stock; 1 large cauliflower , trimmed and cut into small florets, leaves kept; 2 leeks, trimmed and cut into chunks; 1 large onion, roughly chopped; 3 celery sticks, roughly chopped; 1 tsp cumin seeds; 2 tbsp oil or melted fat; 5 sprigs of thyme, leaves picked; Sea salt and black pepper.
In a bowl, mix together the flours, ground nuts, bicarbonate of soda, baking powder and poppy seeds if using. Set aside. In a large bowl, whisk together the oil, sugar and honey. Beat in the eggs, one by one, then stir in the grated courgettes, lemon zest and juice, and the thyme if using. Now gently fold in the flour mixture, alternately with the milk. Pour the mixture into the prepared loaf tin and bake for 45–50 minutes until golden and risen.
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