Gosh, It has been a while. and my poor blog must be feeling oh so neglected right now, as it seems to have taken a bit of a back seat to a full-time job, nutrition degree and recovering from a rather large writing project which has well and truly had me exhausted. One thing that stays consistant, regardless of how much I have going on in my life at any given time, is food. Tucking into nourishing bowls and good-for-you dishes that both nourish and fuel me to keep on top of it all.
I could ramble endlessly about my love for the colder seasons and the wonderful produced we are graced with, but instead, I'll flood you with a few seasonal staple recipes that I have been indulging endlessly in for the past few weeks. Starting with this sweetcorn and cauliflower soup, a creamy, easy way to finish a tiresome day. It's silky smooth and every so creamy, perfect with some extra charred sweetcorn dumped on top, or even with a thick slice of crusty bread.
1/2 cup of cashews
1 white onion
2 garlic cloves
1 cauliflower head, leaves removed
2 sweet corn cobbs
1.5 litres of water (roughly, judge this depending on desired thickness)
Salt and pepper to season
1 Place the cashews in a small bowl of water and let them soak. Roughly chop the onion and lightly fry in a saucepan with a touch of avocado oil (highest smoke point!). Mince your garlic cloves and throw them in with your onion.
2 Roughly chop your cauliflower and scrape the corn kernels off the cobb and place both in the pan with the cooked onions and garlic. Place the empty corn cobbs in there too for extra flavour. Pour over the water and allow to boil away for 15-20 minutes (the cauliflower should be soft).
3 Gently spoon all the veggies into a blender and pour in all the liquid. Add in the cashews and blend until silky smooth. Feel free to add a little extra liquid if need be. Season generously and serve with some chopped greens.