4.25 from 8 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.