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Top view of creamy cauliflower soup in a white bowl with a spoon on a grey background

Cauliflower Soup

Course Soup
Cuisine American
Keyword 30 minute soup recipe, cauliflower soup, keto cauliflower soup, keto soup, paleo soup, vegan soupo
Prep Time 1 day 5 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 210 kcal
Author Kelly

Ingredients

  • 1.5 tbsp olive oil or avocado oil
  • 1 cauliflower ~ 4 cups
  • ½ cup unsweetened almond milk
  • ½ cup cashews
  • 1 red onion
  • 4 garlic cloves
  • 1 tsp mixed dried herbs
  • 3 cups vegetable stock
  • ¼ cup nutritional yeast
  • Toppings optional
  • Finely chopped chives
  • Toasted seeds

Instructions

  1. Preheat oven to 350F.
  2. Cut cauliflower into bite sized florets and place on a baking tray. Coat in 1 tbsp olive oil and salt and pepper.
  3. Place in the oven for 30-40 minutes until they are starting to go brown and crispy on the edges. Give them a toss half way through.
  4. Make the cashew cream by mixing the cashews and almond milk in a high speed blender until smooth. (If you don’t have a high speed blender you will need to soak the cashews in hot water for half an hour, then drain).
  5. Finely chop the red onion. Heat ½ tbsp oil in a skillet/pan on medium heat then add the onion, let cook for a few minutes.
  6. Add finely chopped garlic and dried herbs, stir and cook for a further couple of minutes.
  7. Add the vegetable stock and roasted cauliflower. Bring to a gentle simmer for 5 minutes.
  8. Add the cashew cream and nutritional yeast and stir.
  9. Blend until smooth, add more water if it needs thinning. Taste and season with salt and pepper.
  10. Optional - top with some chopped chives and toasted seeds.

Recipe Notes

You can sub nutritional yeast for vegan parmesan or 1 heaped tbsp vegan cream cheese.
Best eaten straight away but will keep in the fridge for 2-3 days in an airtight container.

Nutrition Facts
Cauliflower Soup
Amount Per Serving (1 serving)
Calories 210 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Carbohydrates 12g4%
Fiber 5g20%
Protein 8g16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.