{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Seared Cauliflower and Cashew Soup",
 "description": "A smooth lunch soup led by browned cauliflower, thickened with blended cashews and finished with lemon, toasted pumpkin seeds and parsley.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "8 cups (856 g) cauliflower florets and trimmed core, in ½-inch pieces",
  "2 tbsp (27 g) olive oil, for searing the cauliflower",
  "1 large onion (150 g), chopped",
  "1 tsp garlic powder (3.1 g)",
  "½ tsp smoked paprika (1.15 g)",
  "½ tsp ground mustard seed (1 g)",
  "3 cups (720 g) low-sodium chicken broth",
  "1½ oz (42.5 g) raw unsalted cashews",
  "½ tsp salt (3 g)",
  "½ tsp black pepper (1.15 g)",
  "1 tbsp (15.25 g) lemon juice",
  "1½ oz (42.5 g) raw pumpkin seeds (about ⅓ cup), for the top",
  "2 tbsp (7.6 g) chopped parsley, for the top",
  "1 cup (240 g) water"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Toast the pumpkin seeds in a dry 5-quart pot over medium heat for 3 to 4 minutes, stirring, until they smell nutty and a few pop. Tip them onto a plate and leave the pot on the heat."
  },
  {
   "@type": "HowToStep",
   "text": "Add 1 tbsp of the olive oil. Add half the cauliflower and cook 6 to 8 minutes over medium-high heat, stirring now and then, until the pieces have golden spots. Scoop them out. Add the other tbsp of oil and sear the second half the same way."
  },
  {
   "@type": "HowToStep",
   "text": "Put all the cauliflower back in the pot with the onion, garlic powder, paprika and mustard. Stir 3 minutes, until the onion softens."
  },
  {
   "@type": "HowToStep",
   "text": "Add the broth, the water, the cashews, the salt and the pepper. Bring to a boil, cover, and simmer. Water boils at about 203 °F at 5,430 ft, so go by the fork, not the clock: it is ready when a piece of cauliflower mashes against the side of the pot with no push, about 15 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Blend until completely smooth, in batches in a blender with the lid vented and a towel over it, or with an immersion blender in the pot, 2 minutes. Stir in the lemon juice."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into 4 bowls. Top each with a quarter of the pumpkin seeds and ½ tbsp of the parsley."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers no more than 2 hours (1 hour if the room is above 90 °F), then refrigerate. Reheat to a boil."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "282 kcal",
  "proteinContent": "13.6 g",
  "carbohydrateContent": "22.0 g",
  "fatContent": "18.5 g",
  "saturatedFatContent": "3.3 g",
  "sugarContent": "6.9 g",
  "sodiumContent": "415 mg",
  "fiberContent": "6.3 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/cauliflower-soup.jpg",
 "imageAlt": "Smooth cashew and browned cauliflower soup topped with toasted pumpkin seeds and chopped parsley, in a bowl",
 "url": "https://asharedpalate.com/cauliflower-soup"
}