Creamy Cauliflower-Cashew Soup

A velvety, nutrient-dense soup with a smooth, dairy-free mouthfeel, perfect for comfort food or a light meal. The caramelized cauliflower and creamy cashew base create a rich, aromatic dish that balances sweetness and earthiness.

Recipe Details

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 10 minutes

• Servings: 4–6

Ingredients (For 4–6 servings)

• 6 tablespoons olive oil, plus extra for drizzling

• 1 large head cauliflower (about 1½ pounds), cut into 1-inch florets

• Salt and freshly ground black pepper

• 1 small tart apple (e.g., Granny Smith), peeled, cored, and cut into 1-inch chunks

• 3 medium shallots, thinly sliced

• 6 large garlic cloves, coarsely chopped

• 1 teaspoon ground coriander

• ⅔ cup roasted, unsalted cashews

• 6 cups vegetable stock (or chicken stock, for richer flavor) + extra for thinning

• Fresh chives, for garnish

Step-by-Step Instructions

Step 1: Caramelize the Cauliflower

Heat 4 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cauliflower florets in a single layer, ensuring they are not overcrowded. Cook undisturbed until the bottom layer of cauliflower browns, 3–4 minutes. Season lightly with salt and pepper, then stir the cauliflower to expose fresh surfaces. Repeat the process: cook undisturbed for 2–3 minutes until the next layer browns, and continue until the cauliflower is uniformly golden and caramelized (total 10–15 minutes). This slow browning develops deep, nutty flavor.

Step 2: Sauté Aromatics & Apple

Add the remaining 2 tablespoons olive oil to the pot. Toss in the apple chunks, shallots, and garlic. Season with a pinch of salt and pepper, then stir to combine. Cook over medium heat until the shallots turn translucent and golden at the edges, 5–6 minutes. The apple adds natural sweetness and texture contrast, while the shallots and garlic provide aromatic depth.

Step 3: Simmer with Cashews & Stock

Add the ground coriander and roasted cashews to the pot, tossing to coat in the oil and aromatics. Pour in the 6 cups of stock, then bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, partially cover the pot, and simmer for 30 minutes until the cashews are tender and cauliflower is fully softened.

Time-Saving Tip: For faster prep, pre-boil the cashews in 3 cups of broth (with coriander) while the cauliflower caramelizes. Add the remaining 3 cups of broth when combining ingredients in Step 3.

Step 4: Blend to Silky Consistency

Using an immersion blender, blend the soup directly in the pot until completely smooth (1–2 minutes). For an ultra-creamy texture, transfer the soup to a stand blender in batches (cool slightly first to avoid splatters), or use a Vitamix after cooling. If the soup is too thick, stir in additional stock or water to reach your desired consistency, then season with salt to taste.

Step 5: Serve & Garnish

Ladle the soup into warmed bowls. Drizzle with a final drizzle of olive oil and sprinkle with freshly chopped chives for a bright, herbaceous finish.

Chef’s Notes & Reader Variations

• Blending Tools: For the smoothest texture, use a stand blender (e.g., Vitamix) after cooling the soup. Immersion blenders work well for a lighter consistency but may require more stock to thin.

• Flavor Customization:

• Swap vegetable stock for chicken stock to enhance richness (per reader feedback).

• Add 1 teaspoon Worcestershire sauce with cashews and coriander for umami depth.

• Roast chickpeas (tossed in salt, pepper, and paprika) and top as a crunchy garnish.

• Troubleshooting: If the soup is bland, add extra salt, pepper, or a pinch of cayenne. For a heartier meal, serve with crusty bread.

Healthful and versatile, this soup showcases how cashews elevate creaminess without dairy. Experiment with substitutions—try sweet potatoes or leeks in place of cauliflower for new flavor profiles!