Cashew Cauliflower Soup

Bowl of Cashew Cauliflower Soup topped with lemon
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!


  • 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


  • 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.
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