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Cashew Cauliflower Soup with Herb Popcorn (vegan)

Creamy Cauliflower Soup with Herb Popcorn

Soaked cashews make this roasted cauliflower soup a creamy delight, without dairy! Garlic is roasted with the cauliflower, adding great flavor. Top with herbs and popcorn, and enjoy the contrasting textures!
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Prep Time :10 minutes
Cook Time :45 minutes
Yield: 4 servings
Author: Amanda Paa



  • 1 large head of cauliflower, about 2 1/2 pounds once cored
  • 4 tablespoons olive oil, divided
  • 4 cloves of garlic, peeled & cut in half
  • 3/4 teaspoon fine salt
  • 1/2 cup diced onion
  • 1/3 cup diced celery
  • 3/4 cup raw cashews + 1/4 teaspoon salt, soaked in 1/2 cups filtered water for 8 hours
  • 5 cups of vegetable broth
  • 1/4 teaspoon black pepper
  • Quinn Popcorn for topping (you can find it at Target or Whole Foods)


  • Preheat oven to 400 degrees. Cut cauliflower into small florets. Add cauliflower and garlic to a large bowl and drizzle with 3 tablespoons of olive oil. Stir, then add salt and stir again to coat. Spread onto two large sheet pans and roast for 25 to 30 minutes or until lightly browned.
  • Meanwhile, heat remaining tablespoon of olive oil in a medium stock pot over medium heat. Add onions and celery, cooking for 5 minutes until translucent.
  • Add cashews, including the water they have soaked in, and broth, then bring to a simmer. When cauliflower and garlic are finished cooking, add to stock pot.
  • Simmer for additional 5 minutes, then add to a blender in batches. Puree until smooth. Garnish with popcorn.