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Cauliflower Cannellini & Cashew Soup

A thick, hearty, and creamy bowl of goodness in one pot.
Prep Time12 mins
Cook Time18 mins
Total Time30 mins
Course: Main Course
Servings: 10
Calories: 110kcal


  • ½ cup raw cashews raw
  • 3 cups veggie broth divided
  • 1 TB Avocado Oil
  • 1 onion chopped Vidalia sweet onion
  • 6 cloves garlic chopped
  • 1 head cauliflower cut into florets
  • 1 15- oz. can cannellini beans drained and rinsed
  • 2 TB fresh sage diced
  • 2 TB fresh thyme diced
  • 1 TB fresh oregano diced
  • 1 ¼ tsp sea salt
  • ½ tsp black pepper


  • Blend raw cashews and 1 cup veggie broth until smooth.
  • Heat oil in a large pot over medium-high.
  • Add onion and garlic to the pot. Cook & stir until softened, about 2-3 minutes.
  • Add cauliflower and cook, stirring, about 5 minutes.
  • Add cashew/broth mix, beans, herbs, salt, pepper, and remaining 2 cups broth.
  • Bring to a simmer and cover. Cook for 10 minutes.
  • When done, use an immersion hand blender to mix the soup until smooth.
  • Place a serving into a soup bowl and top with toasted cashews, chives & EVOO.
  • Put the remaining soup in a large glass bowl, in the fridge, to enjoy throughout the week.


Optional: Top with toasted cashews, chives, a drizzle of EVOO and fresh pepper.
If you do not have fresh herbs, use 1 tsp of dried herbs for each TB of fresh herbs.
I always use a lot of garlic in most recipes. You can use more or less depending upon how you like it.


Calories: 110kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 508mg | Potassium: 258mg | Fiber: 4g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 31mg | Calcium: 70mg | Iron: 2mg
Cashew Cannellini Cauliflower Soup

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