Cauliflower-Cashew Soup
A creamy, flavorful cauliflower and cashew soup with hints of tarragon and lemon, perfect for a comforting, nutritious meal suited for all seasons.
Ingredients
- 6 cups vegetable stock or water
- 1 large onion, coarsely chopped ⓘ
- 1 medium carrot, chopped ⓘ
- 1 small head cauliflower, broken into florets ⓘ
- 4 cloves garlic, chopped
- pepper to taste ⓘ
- 1/2 teaspoon dried tarragon
- 3/4 cup toasted cashews ⓘ
- 2 to 3 teaspoons lemon juice ⓘ
- salt to taste ⓘ
- minced fresh parsley ⓘ
Instructions
- Combine water or vegetable stock, chopped onion, chopped carrot, cauliflower florets, and chopped garlic in a soup pot.
- Bring to a simmer and cook until the vegetables are tender, approximately 20 minutes.
- Add pepper and dried tarragon to the soup.
- Remove from heat and let cool to lukewarm.
- Place cashews and the soup in a food processor and puree until smooth.
- Return the pureed mixture to the pot and heat gently.
- Add lemon juice and salt to taste.
- Garnish with minced fresh parsley before serving.
Tips & Substitutions
For a creamier texture, consider using a high-speed blender instead of a food processor. If you don't have tarragon, dill or thyme can serve as suitable substitutes. Toast your cashews lightly for enhanced flavor. For a spicier kick, adding a pinch of cayenne pepper can elevate the soup. This recipe is great for meal prep as it freezes well.
Serving Suggestions
Serve the cauliflower-cashew soup hot, garnished with minced fresh parsley. It pairs beautifully with crusty bread or a fresh salad for a complete meal. For a heartier option, consider adding a side of roasted vegetables or a light quinoa salad. This comforting soup is perfect for cozy dinners or as a starter for a larger gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens upon refrigeration, add a splash of vegetable stock or water to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cauliflower-Cashew Soup contains roughly 266 calories, with 15g protein, 51g carbohydrates, and 4g fat. It is an excellent source of vitamin A (124% of the Daily Value), iron (88% of the Daily Value), and vitamin C (62% of the Daily Value). Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare this soup in advance. It actually allows the flavors to meld. Just store it in the refrigerator and reheat it as needed. If you find the soup too thick after refrigeration, simply add a bit of water or vegetable stock when reheating.
Is this soup suitable for vegan diets?
Absolutely! This cauliflower-cashew soup is completely vegan, made with vegetable stock and no animal products. It's a nutritious option for those following vegan recipes or anyone looking to enjoy a hearty plant-based meal.
What can I serve with this soup?
This soup pairs well with a variety of sides. A fresh green salad, such as Carlton'S Catalina Salad Dressing, or a slice of your favorite crusty bread would complement it nicely. For a more filling meal, consider serving it alongside a simple grain dish like quinoa.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).