Googie's Kitchen presents Cashew Nut Cream Cheese, Cauliflower and Parma Ham Soup

alexisknibbs

February 1

Cashew Nut Cream Cheese, Cauliflower and Parma Ham Soup

Every Christmas for many years my Dad would make cauliflower cheese. It was always one of the best dishes at Christmas but nowadays I can't eat it. Instead I'm enjoying cashew nut cream cheese. As you can see from this recipe I'm adding it to everything too. Including this soup which was delicious. It tastes a lot like my Dad's cauliflower cheese which made me happy. We all enjoyed this on a cold night in January and we hope you enjoy it too. Below is video and recipe for you.

]Cashew Nut Cream Cheese, Cauliflower and Parma Ham SoupCashew Nut Cream Cheese, Cauliflower and Parma Ham Soup

What foods did you enjoy (or not) your parents cooking? Let me know in the comments below and please don't forget to like and follow me.

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Equipment

Saucepans x 2
Colander
Sharp knife
Chopping board
Tablespoon

Ingredients

Cauliflower x 1 small
Cannellini beans x 300g or 2 240g tins
Cashew nuts x 50g
Milk (of your choice) x enough to cover the cashew nuts
Nutritional yeast x 2 tbsps
Vegetable or chicken stock or bone broth x 800mls
Oregano x 1 tsp
Salt and pepper to taste

Method

Weigh and measure the cashew nuts.
Put them into a small bowl and cover with a milk of your choice.
Soak the cashew nuts over night.
Weigh and measure the cannellini beans.
Soak them overnight in cold water in the fridge.
When you want to cook the beans drain them through the colander and rinse.
Put them into a large saucepan and add enough water to cover them and about 2 inches more.
Add baking powder to the water and salt.
Next turn the hob onto high and bring to the boil.
Once boiling turn the heat down and reduce to a simmer.
Leave on the hob until the beans are soft.
Depending on how old they are will depend on how long they take to soften.
The baking powder will help to soften them a bit faster.
When I cook beans they do normally take around thirty to forty minutes to soften.
If you haven't got the time then you can always use tinned instead.
Once the beans are cooked drain them through the colander and
Cut the cauliflower into florets.
Pour boiling water into another large saucepan and bring the pan to the boil.
Put the florets into the water and add a pinch or two of salt.
When the pan starts to boil again turn the heat down to let the pan simmer for 5 minutes.
When the florets fall off the fork they are cooked.
Remove the pan from the heat and drain through the colander.
Pour the beans, cauliflower, cashew nuts, Parma ham and stock or broth into the blender.
Sprinkle in the nutritional yeast and salt and pepper to taste.
Blend these ingredients together until smooth.
Pour the ingredients back in a large saucepan.
Turn the heat onto a medium heat and stir until warm through.
Then serve and enjoy.

Cashew Nut Cream Cheese, Cauliflower and Parma Ham Soup

Cashew Nut Cream Cheese, Cauliflower and Parma Ham Soup was very well received by my little family. They enjoyed the soup with cheesy toast and I ate mine with chickpea flour wraps. All the ingredients are freezable so you could make extra and freeze it. It was also delicious as leftover the next day. You could also add pasta and make it into a sauce as well. However you decide to drink/eat this soup, as always, please enjoy. Thank you. xxx