Cauliflower Soup

It seems like I’m always looking for ways to use up some of my leftovers from a big holiday meal. You can cream just about any vegetable into a soup, try this same method with asparagus or broccoli too! You’ll be surprised at how velvety the texture can be, even without using any milk or cream. Soaking the cashews for at least an hour will help add add the bulk to make the consistency thicker. Enjoy this easy way to repurpose some of those leftover veggies from your holiday table.


1 head of cauliflower
1 vidalia onion, chopped
1/2 cup cashews
1 clove garlic, minced
2 tbsp. olive oil
salt & pepper to taste
4 cups vegetable stock
1/3 cup almonds, chopped and lightly toasted to release flavor


Preheat the oven to 425 degrees. Cut cauliflower into florets. Spritz with olive oil and place on a parchment lined baking sheet. Bake for about 20 minutes or until the cauliflower is slightly golden. Set aside to cool. While the cauliflower is baking, add another spritz of olive oil to a sauté pan and cook the onions for about 10 minutes or until translucent and caramelized. Turn down the heat and add minced garlic. Bring stock and cashews to a boil in a stock pot. Once it has reached a boil, add the cauliflower. Allow the mixture to cool slightly before puréeing in a high speed blender. Serve warm topped with chopped kale and toasted almonds.

Share This