13 October 2014

Cashew Cream of Cauliflower Soup

Serves: 2
Time: 35 mins

Cashew Cream of Cauliflower Soup
When it comes to soup, you want something hearty and warming that's not to complicated but still tastes amazing! This soup really is something; with a luxurious creaminess created both from the cashew nuts and cauliflower, creating a perfect soup for a cold and rainy day. I used my nutribullet for this recipe, so I blended up the cashew nuts whilst raw as I did not want to wait for the liquid to cool to be able to blend it, only to then re-heat the soup afterwards. I would recommend using a high speed blender to ensure the mixture is blended well; if not - soak the cashew nuts in water for 30 minutes prior to blending. I used romanesco cauliflower (the pretty one that looks like treetops) in this recipe, but feel free to sub this for regular cauliflower or broccoli, as supermarkets generally don't stock this type of cauli. This soup is also great for when you're feeling under the weather, like my friend Hazel at the moment; so I hope this makes you feel better Hazel!

You'll need:

  • Blender
  • Large Saucepan
  • frying pan
  • Wooden spoon
  • Chopping Board
  • Knife


  • 100g Cashew nuts
  • 1 knorr veggie stock pot or any veggie stock cube
  • 1 head romanesco cauliflower
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • 1/2 tsp paprika
  • 3 whole stalks parsley, finely chopped
  • 5 cups water
  • Olive oil
  • Salt & pepper
  • 2 Wholemeal rolls


  1. Cut the cauliflower into smaller florets, separating the stalks and the head as you go; place the stalks into the blender and put the florets to one side.
  2. Fry the onion and garlic in oil for a few minutes and then add to the blender, along with the cashew nuts, veggie stock pot and 2 cups of cool/room temperature water, blend until creamy and smooth.
  3. Add the mixture to the saucepan along with 3 cups of water & the florets of cauliflower, season with paprika, parsley, salt & pepper and simmer gently until the cauliflower is tender - about 30-35 minutes.
  4. Toast the rolls in the frying pan that contained the onion and garlic until warm, then serve up with the soup and thoroughly enjoy! Cassidy xx

Cashew Cream of Cauliflower Soup