Cashew Cauliflower Soup

Fall is here, and what better way to ring in the chilly season than with a warm bowl of Cauliflower Soup? Made with our BASIC Cashew Butter, this vegan soup is rich and creamy, yet incredibly healthy. This soup is guaranteed to warm your soul!

Recipe Stats

Ingredients

½ cup BASIC Cashew Butter
3 cups low-sodium vegetable broth, divided
1 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 head cauliflower, cut into small florets
1 15-oz can chickpeas, rinsed and drained
2 tbsp. fresh thyme leaves
1 ½ tbsp. fresh oregano leaves
¼ tsp. paprika
Dash of nutmeg
2 tsp. salt + more to taste
1 tsp. ground black pepper
1 tbsp. fresh lemon juice
½ cup chopped roasted cashews
1 bunch chives, finely chopped

Method

Step 1 -

Add BASIC Cashew Butter and 1 cup of vegetable broth to a blender and blend until smooth.
Step 2 -

Heat oil in a large pot over medium-high heat and add in diced onion and garlic. Cook until soft and translucent, about 5 minutes.
Step 3 -

Add in the cauliflower and cook until soft and golden, about 10 minutes. Add more oil into the pot if necessary.
Step 4 -

Next, add in the chickpeas, thyme, oregano, paprika, nutmeg, salt, pepper and lemon juice. Pour in the remaining 2 cups of broth and stir to combine.
Step 5 -

Bring the mixture to a simmer, the cover and cook for another 10 minutes.
Step 6 -

Remove from heat, then gently pour the mixture into the blender, blending until smooth and creamy.
Step 7 -

Divide into bowls and top with chopped cashew pieces, chives, black pepper and a drizzle of olive oil or BASIC Cashew Butter.