Creamy Cauliflower Cashew Soup

Name: Creamy Cauliflower Cashew Soup
Prep time: 7 min
Cook time: 16 min
Total time: 23 min
Yield: 3 servings
Cuisine: Global Vegan
Ingredients: 500 g cauliflower, small florets; 1 small potato, thinly sliced; 1 small onion, chopped; 1 tsp olive oil; 3 cups vegetable stock; 1/3 cup cashew butter; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1/4 tsp nutmeg; Salt and pepper

A fast, flavour-forward vegan soup designed for busy days.

Recipe 22 of 54 from The Quick Vegan Kitchen by Anirudh Singh, with practical plant-based ingredients, clear timing and a complete step-by-step method.

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Complete serving of Creamy Cauliflower Cashew Soup from The Quick Vegan Kitchen

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Prep: 7 min
Cook: 16 min
Total: 23 min
Serves: 3
Level: Easy
Per serving: 285 kcal

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Step by step

Method

5 steps

01
Heat oil in a saucepan and cook onion for 3 minutes.
02
Add cauliflower, potato and stock. Bring to a boil, cover loosely and simmer for 11 to 12 minutes until the potato is very tender.
03
Whisk cashew butter with 1/4 cup hot broth, then pour it into the saucepan.
04
Blend until completely smooth. Stir in mustard, nutmeg and lemon juice.
05
Season carefully and warm for 1 minute without a hard boil.

Cook's notes

Make it excellent

Slice the potato thinly rather than cubing it; thin pieces cook fast and give the soup a silky body.

Creamy Cauliflower Cashew Soup

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