Cauliflower & Broccoli Soup


June 30, 2015

Although it does not contain any dairy, this soup is amazingly creamy due to the cashews. It's a favourite in our home.


1 Wash all your vegetables very thoroughly and cut into small pieces

2 Place vegetables into a pot or into soup maker (I love soup makers and will write about them in a post)

3 Add the garlic cloves

4 Add the stock powder

5 Add 4 cups water, or 4 cups home-made vegetable stock, but then omit the stock powder

6 Bring to boil, then simmer for 30 minutes

7 Add the handful of soaked and rinsed cashews and blend with a handheld stick blender or let the soup maker do the work for you.

8 Adjust seasoning with black pepper and sea salt if needed

9 Ready to be enjoyed on its own or with a few chickpeas in it for extra protein, texture and fibre.


1 head of broccoli, or 3 cups of cut up broccoli

1/2 cauliflower, or 2 cups of cut up cauliflower

1 leek, chopped

1 or 2 garlic cloves, depending on your preference

2 teaspoons organic vegetable stock powder

4 cups water

1 handful soaked and rinsed cashews. Best if soaked for at least 2 hours.


3 Reviews


May 14, 2018

Sounds so good! How many servings does this make?


April 1, 2018

I think you did the right thing! I usually do the same thing: leaving it a little chunky.


March 7, 2018

Delicious! I wasnt sure about blending all ingredients, so I left a little chunky 🙂

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.