Super Creamy Cauliflower Soup

This bowl of soup is inspired by the weather–the April snow and ice storm we are experiencing this weekend. The white represents the snow (argh!!) and the spray of nutritional yeast and croutons represent the sunshine we should be experiencing at this time year.  On a cold spring day–soup seemed to be the answer.  

I have been playing around with my electric pressure cooker for about a year now, developing recipes and adapting other Plantiful Plates recipes. It has become one of my favourite kitchen appliances.  While I love the set it and forget it function of the slow-cooker, very few vegetarian meals require a full 8-hour slow cook. I find that setting a slow-cooker for four hours is not an option when you’re out of the house all day.

Enter the pressure cooker.  I can seriously prep for 10 minutes (or ahead of time), and set something that would take hours on the stove (or slow cooker) to cook in minutes–like 10 minutes.  And the best part is the flavours are always so amazing–not cooked out, if anything intensified.

NOTE: this is not a paid endorsement of any pressure cooker –and no, I don’t have an Instant Pot.

I cannot recommend one enough if you don’t have one. If you do, follow along as I will be posting more and more of my creations (and re-creations).  My first recipe–this Super Creamy Cauliflower Soup.  It was so good the first time I made it my 12 year old asked for 2 servings!!  And insisted that I post it to the blog immediately.  No one could get over the creamy texture, the mellow cauliflower flavour and the satisfying warmth of this soup.  Sometimes creamy, veg-based soups have more of a purée texture but the addition of the cashew cream base takes care of that. I also think it adds a natural sweetness that mellows out that cauliflower flavour.

I topped it with nutrition yeast and croutons for a little texture, but it is just as good on its own with a little freshly cracked black pepper.

No Pressure Cooker? No Problem

You can easily make this soup on the stove top.

  1. Chop the cauliflower into florets, onion into smaller pieces and half the garlic cloves.
  2. Cook  it in the vegetable broth and seasonings for 20 minutes (or until fork tender).
  3. Then just follow along, with blending it with the cashews.

See note in the recipe for safe blending tips–you don’t want to blend hot soup in a blender that is not equipped.

Check out these other Plantiful Plates Soup

Farmers Market Inspiration: Garlic White Beans & Mushrooms on Toast with Creamy Asparagus Soup

Coconut Curry Butternut Squash Soup

Plantiful Bowl of Tomato Soup



Super Creamy Cauliflower Soup
Soup Base
Cashew Cream
  1. Soak cashews (all day while you are at work, or overnight)
  2. To your pressure cooker add the cauliflower, onion, garlic, thyme and vegetable broth. Set to cook for 5 minutes. Let the pressure release for 5 minutes, then remove the lid (safely as directed by your pressure cooker instructions).
  3. When the cauliflower is cooked, take a large spoon to break up the cauliflower, carefully--it is hot.
  4. In two batches add half of the contents of your pressure cooker pot and half of the cashews and nutritional yeast into your blender and blend until smooth (see note below if you don't have a blender that has a heat release vent). When it is all smooth, stir in additional stock if desired for a thinner consistency, adjust seasoning to taste and enjoy.
Recipe Notes

*If you don't have a blender that you can safely blend hot contents (e.g. Vitamix or Blendtec) then let the contents cool before proceeding. You will just have to heat the soup in a pot (on low) before serving. Alternatively, you could blitz with an immersion blender.

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