Recipes » Soups » Cauliflower Purée Soup
T. Colin Campbell Center for Nutrition Studies
Cauliflower Puree Soup


  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp vegetable broth powder
  • 4 large potatoes, cut into small cubes
  • 1 small cauliflower head cut into small pieces
  • Handful of cashews
  • Water


  • 1. In a thick-bottomed soup pot, heat 2 tablespoons of water. Once it starts to sizzle, add chopped onions. Sauté until the onions become translucent adding water one tablespoon at a time to prevent sticking. Throw in the garlic and sauté for another minute.
  • 2. Add potatoes, cauliflower, vegetable broth and enough water to cover the veggies. Stir well. Bring to boil and let it simmer until the veggies are soft enough for puréeing – about 10 minutes.
  • 3. Let the soup cool down a bit, then add the cashews and purée with immersion blender or regular blender.
  • 4. Garnish with parsley and enjoy!

Cooking Tips

  • 1. Top the soup with a tablespoon of nutritional yeast for a cheesy flavor.
  • 2. Substitute the vegetable broth and water for low-sodium vegetable broth.

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