4.28 from 11 votes

Ginger Cauliflower Soup

Creamy cauliflower soup without any milk or cream! The creamiest of textures come from cashew butter and using the immersion blender to prepare this soup. It's a perfect dinner starter for the Fall season or works as a lunch too!

Course Main Course, Soup
Cuisine Gluten free, vegan
Keyword cashew butter, cauliflower, soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Author Carolina Jantac, MS, RD, LD


  • 3 cups of raw chopped cauliflower
  • ¼ teaspoon of powdered ginger
  • 1 teaspoon of powdered turmeric
  • ½ cup of chopped mushrooms
  • 1 15 oz. can of Cannellini beans
  • ¼ cup of Once Again Creamy Cashew Butter
  • 4 cups of water
  • 1 teaspoon of salt optional


  1. Start by steaming cauliflower for 10 minutes. Set the vegetable aside.
  2. In a medium saucepan, add olive oil and cook mushrooms* until tender, stirring constantly.
  3. Add cauliflower, ginger and turmeric and stir for about 2 minutes. Add water and heat to just below a boiling temperature; turn up the heat to medium and add cashew butter.
  4. With an immersion blender, puree the mixture into a creamy soup. Finish by adding the beans and serve.  Serves six people.

Recipe Notes

*If you prefer, separate the mushrooms after they are cooked and add them back into the mixture after pureeing the cauliflower.