Creamy Cauliflower-Cashew Soup

Preparation

1. Step 1

   Heat 4 tablespoons olive oil in a large, heavy pot or Dutch oven over medium-high. Add the cauliflower and cook, without stirring, until the layer of cauliflower in the bottom of the pot is browned, 3 to 4 minutes. Season with salt and pepper and stir the cauliflower. Again, cook the cauliflower, without disturbing it, until the layer at the bottom of the pot is browned, another 2 to 3 minutes. Keep repeating until the cauliflower is uniformly browned, up to 15 minutes total.

2. Step 2

   Add another 2 tablespoons of olive oil to the pot, then add the apple, shallots and garlic; season with salt and pepper. Stir to combine and cook until the shallots are golden on the edges, 5 to 6 minutes.

3. Step 3

   Add the coriander and cashews and toss to combine. Add 6 cups stock, then bring the mixture to a boil over high heat. Once the mixture is boiling, adjust the heat to medium-low, partially cover the pot and simmer until the cashews are softened, about 30 minutes.

4. Step 4

   Blend the soup with either an immersion blender or in a blender for a smoother texture. (If the soup feels too thick, stir in more stock or water to thin to your desired consistency, and season with salt to taste.)

5. Step 5

   Divide the soup among bowls, drizzle with additional olive oil and sprinkle with chives.