Creamy Cauliflower-Cashew Soup
Published Feb. 18, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minute
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons olive oil, plus more for serving
- 1large head cauliflower (about 1½ pounds), cut into 1-inch pieces
- Salt and pepper
- 1small tart apple, peeled, cored and cut into 1-inch pieces
- 3medium shallots, thinly sliced
- 6large garlic cloves, coarsely chopped
- 1teaspoon ground coriander
- ⅔cup roasted, unsalted cashews
- 6cups vegetable stock or water, plus more if needed
- Chives, for serving
Nutritional analysis per serving (6 servings)
283 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 6 grams protein; 1001 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 4 tablespoons olive oil in a large, heavy pot or Dutch oven over medium-high. Add the cauliflower and cook, without stirring, until the layer of cauliflower in the bottom of the pot is browned, 3 to 4 minutes. Season with salt and pepper and stir the cauliflower. Again, cook the cauliflower, without disturbing it, until the layer at the bottom of the pot is browned, another 2 to 3 minutes. Keep repeating until the cauliflower is uniformly browned, up to 15 minutes total.
- Step 2
Add another 2 tablespoons of olive oil to the pot, then add the apple, shallots and garlic; season with salt and pepper. Stir to combine and cook until the shallots are golden on the edges, 5 to 6 minutes.
- Step 3
Add the coriander and cashews and toss to combine. Add 6 cups stock, then bring the mixture to a boil over high heat. Once the mixture is boiling, adjust the heat to medium-low, partially cover the pot and simmer until the cashews are softened, about 30 minutes.
- Step 4
Blend the soup with either an immersion blender or in a blender for a smoother texture. (If the soup feels too thick, stir in more stock or water to thin to your desired consistency, and season with salt to taste.)
- Step 5
Divide the soup among bowls, drizzle with additional olive oil and sprinkle with chives.
Private Notes
Comments
Healthful and tasty, this soup has a soft, velvety mouthfeel that makes it nice to eat. To cut cooking time, I boiled the cashews in 3 cups of broth (plus the coriander) while the cauliflower was cooking, then added the remaining 3 cups of broth when I combined all the ingredients in step 3.
Great as this is, don’t limit yourself to just cauliflower. Fact is, using cashews to make soups creamy is a power tool technique!
The recipe calls for an immersion blender, but to get the smooth creamy consistency you need a stand blender. I ended up cooling the soup and running it through my vitamix to get the texture I wanted.
My additions: - Add 1tsp worchestershire with cashews and coriander - Roast chickpeas and top for serving. - Eat with a lovely crusty bread. Wonderful recipe.
This is an outstanding recipe. I use four cups of chicken stock plus two of water instead of all-water or veggie stock. It makes it a bit richer. Also the large cauliflowers in my supermarket all are well over 2 lbs, but the soup is none the worse for a bit of extra cauliflower.
This just was not worth the effort for me. I used homemade turkey stock, but otherwise followed the recipe's ingredients and instructions. I did not really enjoy it, but have made the ginger-cauliflower soup by Komolafe a dozen times, and find it much better suited to my taste. I sincerely wish those who write out these recipes would give amounts in ounces, grams or whatever. 1 small apple, 3 medium shallots is not really a good measurement.