Cheesy Cauliflower Soup With Roasted Cashew Nuts

Total Time
Prep 15 mins
Cook 35 mins

From the Women's Institute Book of Soup that I borrowed from our local library.

Ingredients Nutrition


  1. Melt the butter in a large lidded saucepan and brown the chopped cashew nuts for about 1 minute.
  2. Stir in the onion, garlic and potato, cover and sweat for 10 mins, shaking the pan occasionally.
  3. Add the cauliflower and stock, bring to the boil, cover and simmer for 20 mins or until the cauliflower is tender.
  4. remove from heat and blend in the cheese, allow to cool slightly.
  5. Blend half of the mixture and then stir this through the rest of the soup so that you can actually see pieces of cauliflower and nut.
  6. reheat very gently without boiling so as not to toughen the cheese.
  7. check seasoning.


Most Helpful

What a nice soup. Easy to make and very tasty. The only thing I added was 1/2 teaspoon dried thyme, crumbled in my palm, at the end of cooking, and I sprinkled each serving with a light dusting of cayenne pepper. Thank you for the recipe!

Heirloom Tomato May 24, 2013

Mmmm! A well balanced soup for any one who loves cashews and cauliflower, that could not be taster or easier.

Debbwl May 17, 2009

Really enjoyed making this soup, & we are both big fans of cauliflower & cashews! Also appreciated that it wasn't a totally creamy soup! This is definitely a keeper of a recipe! [Tagged, made & reviewed in Newest Zaar Tag]

Sydney Mike February 17, 2009

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