Easy|Â Servings: 4Â |Â Ready In: 30 minutes |Â Yield: 8-10 cups soup
Sweet cauliflower and Indian spices come together in this rich, satisfying soup. This easy oil-free recipe is perfect for a chilly winter night: Just throw everything in the pot, simmer for 20 minutes, and then puree. Enjoy with a side of rice, a spinach salad, or even use as a sauce for roasting vegetables. This is will quickly become one of your favorite healthy, plant-based vegan recipes.
Ingredients
- 1 head cauliflower
- 1/2 cup dry-roasted cashews (unsalted)*
- 1 tablespoon Curry Spice**
- 1 thumb fresh ginger
- 3 cups water
- 1 cup unsweetened almond milk, as needed
- ½ teaspoon salt, to taste
- Fresh cilantro, to garnish
How it’s Done:
To make the soup: Â In a medium pot, combine the cauliflower, cashews, Curry spice, ginger, and water. Â Cover and bring to a boil. Â Reduce to simmer. Â Simmer until the cashews are soft, about 20 minutes.
Transfer the soup mixture to a blender.  Puree until smooth.  Add salt, to taste. Garnish with fresh cilantro and enjoy!
Chef’s Tips:
** Chef Katie’s Curry Spice Tip:  I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors.
* Chef Katie’s Oil-Free Tips:  To ensure a 100% oil-free recipe, be sure to use dry roasted cashews.  You can double-check the ingredients list to make sure there’s no oil list.  Or, you can roast your own cashews:  Spread raw cashews on a baking sheet and roast at 350F for 7-8 minutes, until aromatic and golden brown.
** Chef Katie’s Curry Spice Tip:  I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors.  You can make your own curry blend from scratch with a mix of: fenugreek, turmeric, cumin, coriander, cinnamon, ginger, black pepper, and cayenne (or red pepper).
Want to make it RAW?
For a raw version of this recipe, swap out the roasted cashews for raw cashews. Â Instead of simmering everything, simply soak the cashews in water overnight, to soften them. Â Then, to make the soup, place everything in a blender and puree until smooth.
Yield: 8-10 cups
Nutrition Fact
Serving size: 1/4 of a recipe (14.3 ounces, about 2–2 ½ cups)
Calories 151.37
Calories From Fat (52%) 78.74
% Daily Value
- Total Fat 9.33g 14%
- Saturated Fat 1.7g 9%
- Cholesterol 0mg 0%
- Sodium 388.87mg 16%
- Potassium 616.15mg 18%
- Total Carbohydrates 14.59g 5%
- Fiber 4.26g 17%
- Sugar 3.73g
- Protein 5.92g 12%
- Calcium 71.11mg 7%
- Iron 103.33mg 574%
- Vitamin A 15.53IU <1%
- Vitamin C 0mg 0%
Shopping and Gear List
- Frontier Organic Seasoning, Vindaloo, 1.9 Ounce
- Sincerely Nuts Whole Cashews Roasted & Unsalted – Two Lb. Bag – Enticing Taste – Delightfully Crunchy – Healthy Nutrients- Kosher
- 365 Everyday Value, Organic Almondmilk Unsweetened, 32 fl oz
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