Friday, September 28, 2007

Creamy Cauliflower Soup

If you've been reading Gracious Hospitality for awhile, you probably realize that I love creamed soups made with oven-roasted cashews. This heart-healthy alternative to dairy is creamy, smooth, and rich. Recently I adapted my recipe for creamy potato soup to cauliflower soup. It did not disappoint. Savory, rich, and creamy --- it was a perfect supper for an autumn day.

Creamy Cauliflower Soup

1 head cauliflower, steamed in about 1 cup water
1 cup raw cashews, oven-roasted
3 - 4 cups soymilk
1/2 tsp. salt
1 Tbsp. soy sauce
1/2 tsp. marjoram

Steam cauliflower in water until tender. Place in blender and whiz until smooth. Pour about 1/2 the mixture into a kettle. Then add the cashews to the remaining cauliflower in the blender. Add about 1/2 the soymilk, salt, soy sauce, and marjoram. Blend until cashews are creamy and smooth. Pour into kettle and taste. Adjust seasonings as desired. Re-heat as necessary and serve.

*Adding a chicken-style seasoning like Bill's Best Chicknish' or McKay's is good in this recipe.


  1. Mmmm...I also love a good cream soup. I really like this creamy broccoli soup that I make. I will definitly have to try this one for sure. It looks beautiful the way you have it displayed. Take care now.

  2. I love cream soups. Not necessarily the calories that go along with them but definitely the flavor. Thanks for sharing all of your recipes and keep 'em coming!


  3. You outdid yourself showing this soup. Your photo needs to be in a magazine. It made me want to bring a spoon to the computer and see if I could dip in ;-)

  4. i love cream soups and cauliflower. Beautiful you out did yourself. you can find me at Daisy Boquet

  5. This sounds really good! Thank you.


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