Blended cauliflower soup is made extra velvety thanks to creamy soaked cashews!
Turns out, you don’t have to use coconut milk to make your dairy-free soups creamy. Let raw cashews soak in the hot liquid before blending for an amazingly creamy soup!
This recipe uses a blend of cauliflower, caramelized onions and paprika to achieve a sweet and mildly spicy soup you’ll want to make again and again. To make it a little spicier, try adding some hot chili!
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To make this cauliflower cashew soup, start by caramelizing the onions. Next, add the cauliflower and sauté for a few minutes before adding the broth and seasonings. Let the soup simmer for about 20 minutes.
Remove the soup from the heat, then add the cashews to soak and soften for 10 minutes. Pour the soup into your blender (Be careful, it’ll be hot!), processing in batches if need be. Blend everything for 30 seconds, or until the cauliflower soup is completely puréed. Return the soup to the stove to warm up before serving with fresh chopped parsley.
Serve this soup as a main dish or as a side paired with your favorite protein or veggies. Store leftovers in an airtight container refrigerated for up to 5 days.
How to Make Deliciously Creamy Soup with Cauliflower + Cashews
How to Make Deliciously Creamy Soup with Cauliflower + Cashews
Dina HassanTools
- Large saucepan
- Blender or food processor
Ingredients
- 2 T olive oil
- ½ onion, finely chopped
- 1 medium head cauliflower, chopped into florets
- 4 cups chicken bone broth
- 1 t paprika
- 2 garlic cloves
- Salt and pepper to taste
- 1 cup cashews, soaked for at least an hour
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the cauliflower florets and sauté for another 2 minutes.
- Turn the heat to high. Add the chicken bone broth, paprika, garlic, salt and pepper and bring to a boil.
- Reduce the heat to medium and simmer for 20-25 minutes, until the cauliflower is completely tender.
- Remove from the heat, stir in the cashews and let soak for 10 minutes.
- Pour the soup into a blender and blend on high for about 1 minute until smooth and creamy. Work in batches if necessary.
- Return the soup to the saucepan and warm it over low heat. Ladle into bowls and serve garnished with fresh parsley.
Looking for Paleo ingredients? Here are a few we’d recommend:
Extra virgin olive oil (Sky Organics)
Chicken bone broth (Kettle & Fire)
(You’ll Also Love: 7 Freeze-Friendly Paleo Soups)
No-Bake 4-Ingredient Paleo Bounty Bars
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