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"Creamy" Cauliflower Soup with Broth


Prep Time: 20 mins

Total Time: 45 mins

Makes: 8 servings


  • 1 Tbs olive oil

  • 1/2 cups sweet onion, chopped (large) or pre-chopped, frozen

  • 3 cloves garlic, minced

  • 4 cups cauliflower, chopped (or 1 bag frozen)

  • 1 lemon, zested

  • 1/2 cups cashews, raw

  • 8 cups broth, low sodium vegetable, chicken or bone broth

  • 1/2 tsp salt (or to taste)

  • black pepper, ground (to taste)



  1. Chop onion. If using frozen chopped onions, defrost on a paper towel to absorb extra moisture.

  2. Mince garlic.

  3. Chop cauliflower into florets (or use frozen florets).

  4. Zest lemon with a microplane.


  1. In a large soup pot, heat olive oil over low heat. Saute onion and garlic until soft, golden and fragrant.

  2. Add cauliflower, lemon zest, cashews, low-sodium broth, salt. Stir to combine. Cover and bring to a boil, then reduce to a simmer, until cauliflower is soft (15-20 minutes). Add additional broth if necessary to keep cauliflower covered.

  3. Remove from heat and let stand until cool enough to puree.

  4. Puree soup in batched in a blender. (Be sure to secure the lid of the blender, steam from the soup can pop off the lid).

  5. Taste and adjust seasonings with salt and pepper before serving.

Note: The combination of cauliflower and raw cashews give this soup it's "creamy" texture. To make this soup come together in no time, use frozen pre-chopped onions and a large bag of cauliflower florets. Defrost onions on a paper towel to absorb excess moisture before sauteing. This soup is also delicious with seasonings including oregano, dried thyme, or a Za'atar blend. Enjoy this soup as your vegetable side at lunch or dinner, or a midday snack. Freeze leftovers in single serve glass storage container.

Recipe Source: Living Plate RX


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