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Cauliflower & Cashew nut Soup

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Course Soup
Cuisine Plant-Based


  • 20 ml sunflower oil
  • 1 large onion chopped roughly
  • 3 cloves garlic crushed
  • 2 sprigs thyme
  • 1 large head cauliflower chopped
  • 100 g cashew nut
  • 2 rooster potatoes grated
  • 1 litre vegetable stock
  • 150 ml cashew milk - optional
  • Salt and pepper
  • Fresh herbs to serve - optional


  • In a large saucepan, over medium heat, drizzle the oil and add in the chopped onion and garlic and thyme. Cook for approximately 2 -3 minutes over gentle heat until they are softened.
  • Add in the nuts and cauliflower at this time, cook for a further 2 minutes or until lightly coloured.
  • Next add the grated potatoes, and the vegetable stock. Stir to combine and bring to the boil.
  • Reduce the heat to medium / low and place a lid on the saucepan. Cook for a further 15 minutes or until the vegetables are softened enough.
  • Remove the soup from the heat and using a handheld blender or a food processor, mix the soup until smooth. Check the seasoning and add the cashew milk if desired
  • Reheat the soup over low heat and serve immediately garnished with some additional toasted cashew nuts and some fresh herbs.