Cashew, Coriander & Cauliflower Soup




1 tablespoons of rice bran oil

1 medium brown onion, peeled and roughly chopped

1 medium head of cauliflower, leaves removed and roughly cut into small peices

3.5 cups of vegetable stock

1 cup of raw cashews

2 – 3 large cloves of garlic, peeled, and roughly chopped

1 teaspoons of salt

pepper to taste

1 bunch of fresh coriander washed and roughly chopped. Including the stems!



Heat the oil in a medium pot, add the onion and cook on a medium heat until it is coloured. Add the garlic and cook for another minute or 2.

Add the rest of the ingredients, except the coriander. Place a lid on the pot and bring the soup back to the boil. Once it has boiled, turn it down to a gentle simmer and cook until the cauliflower is tender.

Once the cauliflower is tender, turn the heat off, add the coriander and blend until smooth.


Yeilds: 2 large

Time: Approximately 30 minutes

Notes: You can sauté the onion in a little water instead of the rice bran oil if you wish. It will alter the flavour though, as the oil helps the onion to release its natural sugars and caramelise, giving this soup a richer flavour.

The thickness of the soup will vary depending on the size of the cauliflower you use. If it is too thick, simply add a little more stock.

For a super smooth soup, soak the cashews overnight in enough water to cover them. Drain and discard the soaking water and then add them to the soup.

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