Creamy Cauliflower & Cashew Nut Soup


  • 165 min
  • Serves 6
  • Easy


1 cup Natural Cashews

2 tbsp. olive oil

2 leeks (white parts only), chopped

2 cloves garlic, crushed

Salt and ground white pepper

1 medium head cauliflower, roughly chopped

1 litre liquid vegetable or chicken stock, as preferred

1/2 cup Sunflower Seeds, toasted

Sprouts or micro-greens, to garnish



Cover cashew nuts with cold water and leave at room temperature to soak and soften for at least 2 hours


Heat oil in a large saucepan over medium heat. Add leeks, garlic and a little salt and cook for 10 minutes until the leeks are soft but not browned


Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 20 minutes until cauliflower is very tender. Remove pan from the heat and allow the soup to cool slightly. Stir in the cashews


Process mixture in a blender in batches until smooth and creamy. Return soup to the pan and warm it over a low heat


Adjust seasoning with salt and pepper


Serve in bowls garnished with sunflower seeds and sprouts or micro-greens