Cauliflower-Cashew Soup Recipe

Name: Cauliflower-Cashew Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. vegetable stock or water; 1 large coarsley chopped onion; 1 medium carrot, chopped; 1 small head cauliflower, broken into florets; 4 cloves garlic, chopped; pepper; 1/2 tsp. dried tarragon; 3/4 c. toasted cashews; 2 to 3 tsp. lemon juice; salt to taste; minced fresh parsley

Servings: persons

6 c. vegetable stock or water
1 large coarsley chopped onion
1 medium carrot, chopped
1 small head cauliflower, broken into florets
4 cloves garlic, chopped
pepper
1/2 tsp. dried tarragon
3/4 c. toasted cashews
2 to 3 tsp. lemon juice
salt to taste
minced fresh parsley

1
Combine water/stock, onion, carrot, cauliflower and garlic in soup pot.
2
Bring to simmer and cook until tender, approximately 20 minutes.
3
Add pepper and tarragon.
4
Remove from heat.
5
Cool to lukewarm.
6
Place cashews and soup in food processor and puree until smooth.
7
Combine soup in pot and heat.
8
Add lemon juice and salt.
9
Garnish with parsley.
10
Yields 4 to 6 servings.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 c. vegetable stock or water, 1 large coarsley chopped onion, 1 medium carrot, chopped, 1 small head cauliflower, broken into florets, and more.

Yes, Cauliflower-Cashew Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower-Cashew Soup

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