top of page

Healthy Cauliflower Soup

Serves 4


  • 2 tablespoons clarified butter or ghee (can be bought at the store)

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 cloves of garlic, minced

  • 1 small head of cauliflower, chopped 1 celery stalk , peeled and cubed

  • 2 parsnips, peeled and cubed

  • 4-6 cups of vegetable broth (or 2-4 cups broth + 2 cups water)

  • 4 tablespoons freshly chopped parsley

  • 4 tablespoons freshly chopped chives

  • Fresh horseradish, to taste

  • Cashew Cream (optional, recipe to follow)

  • Salt & pepper


  • Melt the clarified butter or ghee in a large pan, add the olive oil and once hot add the onion and garlic with a little salt.

  • Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and parsnips and sauté for 3-5 minutes more.

  • Add the vegetable broth and lower the heat a little. Let the flavors meld and the vegetables soften – 25 – 30 minutes.

  • Puree mixture or mash it up with a potato masher for a thicker soup. Season to taste with salt, pepper horseradish and herbs. When serving, top each bowl of soup with a dollop of cashew cream (optional).

Cashew Cream


  • ½ cup raw cashews, soaked overnight

  • ½ – ¾ cup water


  • Soak Cashews overnight, then drain and rinse them.

  • Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth.

  • Add more water to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces.

135 views0 comments


bottom of page