Roasted Garlic Cauliflower Cashew Soup (Printable Version)
Rich, velvety blend of roasted garlic, cauliflower, and cashews creates this comforting bowl. Ready in just 1 hour.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, unpeeled
04 - 1 medium carrot, peeled and chopped
05 - 1 stalk celery, chopped
→ Nuts
06 - 3/4 cup raw cashews, soaked in hot water for 30 minutes and drained
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup unsweetened plant-based milk (almond, oat, or soy)
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt, plus more to taste
14 - Pinch of cayenne pepper (optional)
→ Garnish
15 - Fresh chives, chopped
16 - Toasted cashews
17 - Drizzle of olive oil
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place cauliflower florets and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tbsp olive oil and toss to coat evenly.
03 - Roast for 25-30 minutes, turning once, until cauliflower is golden and garlic is tender. Let cool slightly.
04 - In a large pot over medium heat, add remaining olive oil. Sauté onion, carrot, and celery for 5-7 minutes until softened.
05 - Squeeze roasted garlic from skins into the pot. Add roasted cauliflower, soaked cashews, cumin, smoked paprika, black pepper, and salt. Stir well.
06 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
07 - Remove from heat. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
08 - Stir in plant-based milk. Reheat gently if needed. Adjust seasoning to taste.
09 - Serve hot, garnished with fresh chives, toasted cashews, and a drizzle of olive oil if desired.
# Expert Advice:
01 -
- The roasted garlic becomes sweet and mellow, not sharp, so even people who swear they hate garlic end up asking for seconds
- Cashews create this incredibly silky texture without any dairy, making it the kind of creamy soup everyone can enjoy
02 -
- Soaking the cashews is nonnegotiable if you want that restaurant quality smoothness, otherwise you will end up with a gritty texture that ruins the experience
- The soup thickens considerably as it cools, so if you plan to reheat leftovers the next day, add a splash more broth or milk to thin it back out
03 -
- A splash of lemon juice right before serving brightens everything and makes the flavors pop
- A tiny pinch of nutmeg added at the end makes this taste surprisingly sophisticated