Roasted Cauilflower and Cashew Soup

So it is officially Fall after this week of chilly weather and what better way to welcome the cooler temperatures then some soup to warm you up! I found this recipe in this months issue of Active magazine.  The cashew milk makes the soup deliciously creamy and after having two bowls worth I can honestly say that  its one of my new favourite recipes !


Roasted Cauliflower Cashew Soup
Serves: 6
  • ¾ cup unsalted raw cashews
  • 1 head cauliflower, chopped into florets
  • 1 medium yellow onion, sliced into 1.2 inch wedges
  • 2 garlic cloves, peeled
  • 2 tsp coconut oil
  • 5 cups vegetable broth (low sodium)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne
  • ¼ tsp nutmeg
  • Juice ½ lemon
  • 2 tsp fresh thyme
  1. Place cashews in bowl, cover with water, and let soak for 2 hours.
  2. Preheat oven to 375. Place cauliflower, onion, garlic in large roasting pan and toss with coconut oil. Roast for 40 minutes, stirring contents once, or until golden.
  3. Once roasted place vegetables, broth, salt, pepper, cayenne, and nutmeg in large saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes. Stir in lemon juice and thyme. Carefully place contents of pan into blender or food processor and blend until smooth. Return to pan.
  4. Add cashews and ½ water to blender and blend until very smooth. Add a touch more water if needed to help with blending. Stir cashew cream into soup and heat through. If soup is to thick, stir in additional broth or water. Serve soup garnished with pesto.


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