caulifower soup recipe

If you’ve been craving something cozy and comforting lately, this clean cauliflower soup from integrative nutritionist, Jennie Miremadi, will hit the spot.

Cauliflower the easiest way to make a luxuriously creamy non-dairy soup. The healthy fats in cashews contribute to a richer, smoother texture while fresh herbs amp up flavor and antioxidant content.

Make a batch of cauliflower soup on a sleepy Sunday, distribute it across a few glass jars, and enjoy this belly-warming blend all week.

Creamy Herbed Cauliflower Cashew Soup + Herb Roasted Cashews
Makes 9 cups


For the Herb Roasted Cashews: 
1 cup organic, raw cashews
1 Tbsp extra-virgin olive oil
1 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh sage, chopped
Fleur du Sel

For the Creamy Herbed Cauliflower Cashew Soup:
1 large cauliflower head, cut into florets, about 1-inch in size
1 cup organic raw cashews (soaked for 4 hours and rinsed)
1 cup fresh Italian parsley
2 tsp fresh thyme
2 tsp fresh sage
1 tsp fresh rosemary
1/2 tsp dried herbes de Provence
32 oz organic chicken broth (homemade or sodium-free boxed)
1 yellow onion, chopped
1 shallot, minced
1 clove garlic, minced
1 tsp onion powder
1 tsp garlic powder
1 Tbsp extra-virgin olive oil
Himalayan pink salt and ground black pepper, to taste


For the Herb Roasted Cashews:
Preheat oven to 250 degrees F. Add olive oil, thyme, rosemary, sage and cashews to a large bowl and toss to coat cashews.

Spread cashew mixture on a parchment-lined baking sheet and bake for approximately 10 minutes or until lightly golden. Remove from the oven and sprinkle with Fleur du Sel. Set aside for use with soup.

For the Creamy Herbed Cauliflower Cashew Soup:
Heat olive oil over medium heat in a large saucepan. Add cauliflower, parsley, thyme, sage, rosemary, herbes de Provence, onion, shallot, garlic, onion powder, garlic powder, salt and pepper to taste, and sauté until vegetables are tender. Add soaked cashews and chicken broth to vegetables, cover, and simmer for 10 minutes. Remove lid and simmer uncovered for an additional 10 minutes.

Turn off heat and remove soup from stove and use an immersion blender to blend. Alternatively, pour into a blender and blend until creamy and smooth. Adjust salt and pepper to taste. Pour soup into bowls. Top with Herb Roasted Cashews.

Serve and enjoy!

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  1. Made it this afternoon, super yummy!

    Carlang | 03.02.2019 | Reply
  2. I’m so glad to hear you loved it!

    Jennie Miremadi | 03.04.2019 | Reply

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