Tangy & spicy cauliflower cream soup


A very simple and healthy cauliflower soup. The cashew nuts make it very creamy and the seasoning brings it a very nice tangy touch. Enjoy!

Tangy & spicy cauliflower cream soup

Servings 4
Prep Time 15 minutes
Cook Time 25 minutes


  • 1 medium-size cauliflower
  • 1 potato
  • 50 g cashew nuts you can soak them 1 hour before preparing the soup
  • 1 small yellow onion
  • 2 garlic cloves
  • 1 small tbsp tamarind paste if you don't have some, you can replace by a tablespoon of lemon juice
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • ½ tsp mild pepper
  • 2 vegetable stock cubes
  • salt
  • pepper


  • Remove the leaves and large ribs from the cauliflower.
  • Cut the cauliflower into florets, wash and drain them.
  • Peel and wash the potato. Cut it roughly.
  • Chop the garlic cloves and onion.
  • Prepare the broth: heat about 0.75 L of water and dissolve the broth cubes. Keep warm on low heat.
  • In a large saucepan or pot, fry the onion and garlic in a drizzle of olive oil.
  • Add the potato, cauliflower florets and cashew nuts and brown for 2 minutes.
  • Cover the ingredients with the vegetable stock and cook for about 25 minutes over medium heat with a lid. Then, check the cooking of the ingredients with the tip of a knife.
  • When the ingredients are cooked, mix until smooth with an immersion blender.
  • Add the spoonful of tamarind paste and the spices. Mix well, and return to the heat for 5 minutes over very low heat. Add pepper and salt if necessary.
  • To be enjoyed hot, warm or cold. You can sprinkle some parsley or coriander leaves when serving.
Course: Soup
Keyword: Cauliflower

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