Vegan Mofo Day 7: Roasted Cauliflower Soup with Curried Cashew Creme

You know what’s awesome? This soup is awesome. Like super amazing awesome. Sparkles and unicorns awesome. A lifetime supply of Go Max Go bars awesome. Well if you haven’t caught on, what I’m trying to say is that I really like this soup. I had a feeling it was going to turn out good but I didn’t realize I was going to like it this much.

I would never consider cauliflower as my vegetable of choice, it just always seemed kind of bland to me. It’s the kind of vegetable you eat covered in some sort of favorable sauce or dipped in something creamy. It wasn’t until I tried the roasted cauliflower recipe in Appetite for Reduction that I realized how great cauliflower can actually be. Roasting cauliflower really adds a depth a flavour that you just can’t get any other way, and that my friends, is why this soup is so awesome.

First you take all of your vegetables, chop them, and roast them all, yup, cauliflower, potatoes, onion and garlic all go in the oven. Then you let them roast until they start to caramelize and start turning that lovely brown. Then you take all those yummy veggies and simmer them in broth, blend everything together until it’s silky smooth and top it all off with a swirl of delicious curried cashew crème. Mmmmm. This soup is incredibly rich and creamy, the curried cashew crème really complements the dish and adds the perfect amount of curry flavour. If you’re thinking, ‘hmmm, maybe I’ll just make the soup and not bother with the cashew crème’, well, all I can say to that is blasphemy!  Really though, don’t make one and not the other, they’re just too perfect together to not put in that little bit of extra effort.

Roasted Cauliflower Soup with Curried Cashew Cream
Makes 4 to 6 Servings
From VegNews (January/February 2011 issue) 


  • 1 head cauliflower, cut into small florets
  • 3 cloves garlic, crushed
  • 1 medium yellow onion, roughly chopped
  • 1 large yukon gold potato, diced into 1/4-inch pieces
  • 1-2 tablespoons olive oil
  •  salt and pepper, to taste
  • 3 cups vegetable broth
  • 1 1/2 cups non-dairy milk
  • Curried cashew creme (recipe below)
  • 2 tablespoons fresh chives, minced, for garnish
Preheat oven to 425F degrees. In a large baking pan lined with foil, combine cauliflower, garlic, onion and potato. Drizzle with olive oil and season with salt and pepper. Roast about 30 minutes or until golden and tender, stirring once halfway through.
Transfer roasted vegetables to a large pot. Add broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. Transfer soup to a blender or food processor and puree until smooth.
Return soup to the pot and stir in non-dairy milk. Season with salt and pepper to taste. Simmer for 10 minutes longer.
To serve, ladle into bowls, spoon a swirl of Curried Cashew Creme in the center of each bowl, then sprinkle with chives.


Curried Cashew Creme
Makes about 1 cup
  • 3/4 cup raw cashews (I soaked mine for an hour)
  • 1 1/2 tablespoons mild to medium curry powder
  • 1/2 teaspoon salt
  • 3/4 cup non-dairy milk, warmed
In a blender or food processor, process cashews to a fine powder. Add curry powder, salt and 1/2 cup non-dairy milk, and blend until smooth. If you find it too think, add in the remaining milk and blend again.
Recipe created by the incredible talented Robin Robertson

12 thoughts on “Vegan Mofo Day 7: Roasted Cauliflower Soup with Curried Cashew Creme

  1. This sounds delicious! I never liked cauliflower until I had it roasted. It always seemed like broccoli’s inferior sibling. Now I can’t get enough of it!

  2. That is one pretty soup, your photos are gorgeous.

    I like cauliflower but I’ve never roasted it but I believe you when you say it’s delicious and I promise to make the soup and the curried cashew creme and eat them together.

  3. A long time ago, I made a roasted cauliflower soup that everyone in my family loved. Then I forgot all about it, and lost the recipe. I’m so excited to try this, because it sounds delicious!

  4. Funny, I was JUST craving a cauliflower/cashew dish, but lacked cauliflower. I did have some cashews though.
    I’ll try this out when I get my hands on a head of cauliflower

  5. This looks great! I had cauliflower soup for the first time at a Lebanese restaurant and was skeptical until I tried it and loved it. I’ve been wanting to try making it at home. This recipe sounds wonderful. Beautiful photos, too!

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  7. this was AMAZING!!!! thank you for this amazing recipe. i was vegan a few years back but in a really unhealthy way. now that i’m a health and fitness coach i’m trying to clean up my act and get back to the veggies. thanks again :)

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