Creamy Cauliflower and Cashew Soup
A creamy, dairy free, keto cauliflower and cashew soup that freezes well. More Spoons: about 25 minutes of effort, then it simmers while you sit down.
Equipment
- Large pot with a lid
- Microwave
- Microwave-safe bowl
- Blender jug or immersion blender with a tall jug
Ingredients
For the cashew cream
- ½ cup raw unsalted cashews
- ½ cup water
- 1 cup vegetable broth
For the soup
- 1 tbsp olive oil
- 50 g brown onion (about ½ a medium onion), finely chopped, or pre-diced
- 2 tsp crushed garlic (about 2 cloves, or jarred)
- 500 g cauliflower (1 head, cut into small florets) or 500 g frozen florets
- 2 cups vegetable broth
- 1 tbsp dried thyme
- ½ tbsp dried oregano
- ¼ tsp salt (Himalayan or fine)
- ½ tsp freshly ground black pepper plus extra to serve
Instructions
Make the cashew cream
- If you're using a fresh cauliflower, cut it into small florets, about 3 cm.
- If you're using frozen florets, defrost them first and drain them well (see the Notes).
- Put the cashews and ½ cup water in a microwave-safe bowl.
- Cover the bowl and microwave on high for 3 minutes.
- Carefully tip the cashews and all the water into the blender jug. Don't drain it.
- Add 1 cup of broth to the jug.
- Blend until completely smooth, with no grainy bits.
Cook the soup
- Heat the oil in a large pot over medium-high heat.
- Add the onion and garlic.
- Cook, stirring, for 2–3 minutes, until the onion is soft.
- Add the cauliflower.
- Cook, stirring often, for about 5 minutes, until golden.
- Add the thyme, oregano, salt and pepper.
- Add the remaining 2 cups of broth.
- Put the lid on and simmer for 10 minutes, until the cauliflower is soft enough to squash with a fork.
Blend and serve
- Blender: let the soup cool for a few minutes, then pour it into the jug with the cashew cream. Immersion blender: pour the cashew cream into the pot.
- Blend until completely smooth.
- Ladle into bowls and top with several grinds of black pepper.
Notes
- Storage: cool, then refrigerate within 2 hours. Keep at 5°C or below and eat within 3 days. Freeze for up to 3 months. Thaw in the fridge and use within 24 hours. Do not refreeze. Heat until steaming hot all the way through, once only.
- Key swap: use 500 g of frozen cauliflower florets in place of a fresh head. Defrost them first, either overnight in the fridge or for about 4 minutes on the microwave's defrost setting, then drain well.