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Creamy Cauliflower soup

This Creamy Cauliflower Soup recipe offers a vegan-friendly, luxurious alternative to traditional cream-based soups. By leveraging the natural creaminess of blended cauliflower and cashews, it achieves a rich, velvety texture without dairy. The soup combines simple, wholesome ingredients like cauliflower, shallots, and vegetable broth. This soup can be prepared in about an hour using a high-performance blender for optimal smoothness. The recipe is versatile, allowing for texture variations with add-ins like quinoa or roasted cauliflower. With its balance of nutrients and rich taste, this cauliflower soup serves as both a comforting weeknight meal and an impressive dish for entertaining.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soups, Starters
Calories: 175
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 1 whole cauliflower (about 2 lbs or 900 g), cut into florets
  • 2 Tablespoons (30 ml) olive oil, plus extra for garnish
  • 7 cups (1.65 L) vegetable broth
  • 1 Tablespoon (9 g) garlic, chopped
  • 3 whole shallots (about 100 g), chopped
  • 1/2 cup (70 g) raw cashews, soaked for 2 hours
  • Salt, to taste

Method
 

  1. Soak cashews in water for 2 hours, then drain.
  2. In a large pot, heat olive oil over medium heat. Add chopped shallots and garlic, sautéing until soft and translucent, about 2-3 minutes.
  3. Add cauliflower florets and sauté for 5 minutes until slightly softened.
  4. Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
  5. Remove from heat and let cool slightly.
  6. Transfer the cauliflower mixture to a high-perfromance blender. Add the soaked cashews.
  7. Blend on high speed for 1-2 minutes until smooth and creamy.
  8. If using a Vitamix, blend for an additional 1-2 minutes to heat the soup. Otherwise, return to the pot and reheat.
  9. Season with salt to taste.
  10. Serve hot, garnish with a drizzle of olive oil and/or a fresh herb.

Nutrition

Calories: 175kcal

Video

Notes

  • For added texture, consider stirring in cooked quinoa, rice, or roasted cauliflower florets before serving.
  • Truffle salt can be used as a flavor enhancer.
  • The soup can be stored in an airtight container in the refrigerator for up to 3 days.

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