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
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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!
Delicious complex flavors. In addition to chives, I topped it with crispy prosciutto and a drizzle of olive oil.
A wonderful soup. It tasted better the next day. Next time I'm going to try roasting the vegetables and apple in the oven and then transfer to the pot. I love the creaminess the cashew lend to the soup. I've always wanted to add them to soups. If you have a decent blender use that instead of an immersion blender. The stick blender doesn't make it as creamy. I also added about 2 teaspoons of lemon juice to brighten it up. I felt it could something crunchy added to it when served.
I didn't have an apple and so I left that out. I thought the flavor was rather bland so I added some garam masala, curry powder, and sriracha, and I thought it was delicious! Unlike some others, I din't have to use a blender- the consistency was very smooth and creamy when blended with an immersion blender.
A cauliflower revelation! It’s a subtle and elegant soup so don’t be shy with the salt and don’t burn the garlic. No gussy-ing needed.
Advertisement