This Cauliflower Cashew Cream Soup recipe is gluten free, and has a dairy free option. It’s delicious, hearty and filling for cold winter nights.

Ingredients:

• 4 tbsp butter (or sub coconut oil to make it dairy free)
• 1 onion, diced
• 3 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 2 whole cauliflower heads, roughly chopped
• 1/2 bunch fresh parsley, chopped
• dried oregano
• 2 quart chicken broth
• 2 tsp arrowroot / corn starch / coconut flour
• 2-4 tsp salt, to taste
• black pepper to taste
• cashew cream:               (start this 4-6 hours before cooking soup)
  • 2/3 quart cashews
  • 2/3 quart chicken broth
• optional toppings:         (prepare these before making the soup)
  • crispy roasted Brussels sprouts
  • cooked bacon
  • chopped fresh parsley
  • chives
  • chopped mushrooms, either raw or sauteed

Directions:

Before you make the Cauliflower Cashew Cream Soup itself, be sure to start the cashews soaking early! The cashew cream is best if it sits several hours before making the soup.

Cashew Cream

Cashew Cream adds a lot of healthy fats and some protein to the soup, as well as a creamy texture and rich, full taste. If you’re allergic to cashews you can substitute canned coconut cream or good quality organic, grass-fed dairy cream.

Fill quart jar 2/3 full with cashews, then cover with chicken broth 1-2 inches above cashews. Let sit 4-6 hours, or at least 1-2, then blend with immersion blender until smooth.

If you’re late starting your Cashew Cream, as we usually are, you can use hot chicken broth to speed up the soak a little bit.

Crispy roasted Brussels sprouts

My favorite topping for Cauliflower Cashew Cream Soup is roasted Brussels sprouts. They add a crispy crunchy texture and roasted taste that add a lot to the soup!

Preheat oven to 375. Wash and thinly slice Brussels sprouts. Toss with melted coconut oil, salt and pepper. Spread on baking sheet and bake for 20 minutes or until desired crispiness has been achieved.

Cauliflower Cashew Cream Soup

Once you’ve got your Cashew Cream made and toppings prepared, you’e ready to make the Cauliflower Cashew Cream Soup itself!

In a large soup pot, melt butter. Add the onion and cook for 3-4 minutes until onions are soft. Add carrots and celery and cook for a few minutes. Add cauliflower and parsley and stir to combine.

Cover and cook on medium heat for about 5 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 20 minutes.

Blend with immersion blender until smooth.

Make slury with 2 tsp arrowroot and add to soup. Add cashew cream and salt and pepper. Simmer for a few minutes until hot. Check seasonings again and adjust as necessary.

Ladle your Cauliflower Cashew Cream Soup into bowls and top with any toppings you’ve prepared and enjoy immediately!