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Creamy Cashew Cauliflower Soup

Ingredients

  • 1 large head cauliflower cut into florets (about 6 cups)
  • 8 ounces white potatoes peeled and diced small
  • 1 cup raw cashews divided in half
  • 6 cups low-sodium or homemade broth I used organic chicken stock
  • 1 Tbsp clarified butter or ghee
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 2 Tbsps fresh thyme leaves
  • 1 Tbsp fresh oregano leaves
  • sea salt and fresh ground black pepper to taste

Instructions

  • Preheat oven to 350 degrees f. 
  • Place 1/2 cup of cashew and 1/2 cup of water in a microwave-safe bowl; cover and microwave on high for 3 minutes; allow to cool.
  • Transfer cashews to a blender, add 1 cup of your broth and blend until very smooth to make your cashew cream.
  • Toast 1/2 cup cashews on a baking sheet, in your preheated oven until golden, about 5 minutes; chop and set aside.
  • Melt clarified butter or ghee in a large pot over medium-high heat. Add diced onion and saute until golden and softened 3-4 minutes.
  • Add cauliflower, potatoes, garlic, thyme, oregano, and cook, stirring, for about 5 minutes.
  • Add in the remaining broth and bring to a simmer and cook, for 12 minutes, or until cauliflower and potatoes are fork tender.
  • Add the cauliflower mixture combined with the cashew cream mixture in your high-speed blender and blend until nice and smooth. (Or use an immersion blender in your soup pot)
  • Serve soup hot topped with toasted cashews, and garnished with fresh thyme. Enjoy!