Creamy Curried Cauliflower and Cashew Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, diced
  • 3 cloves garlic
  • 1 tablespoon fresh turmeric, or 1 teaspoon dried
  • 2 teaspoons mild curry powder
  • pepper
  • 1 medium cauliflower (mine weighed 700 grams after removing the green bits), roughly chopped
  • 1 litre (4 cups) vegetable or chicken stock
  • a generous ½ cup cashews
  • ½ bunch fresh coriander, roughly chopped
  1. Heat a large, heavy based pot over medium heat
  2. When hot add oil and onion and cook until soft and slightly browned
  3. Add garlic, turmeric, curry powder and pepper and sauté for 1-2 minutes before adding the cauliflower and stock
  4. Bring stock to the boil, then turn heat down and simmer for 15 minutes, until cauliflower has softened
  5. Place cashews in the bowl of a food processor and blend into a fine powder
  6. Add one ladle of stock to the food processor and blend, then add the remainder of the soup and blend until smooth.
  7. Note - you may need to do this in batches, depending on the size of your food processor!
  8. Pour back into your soup pot and stir through coriander
  9. Serve
Recipe by Healthy Home Cafe at