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Golden Austrian Cauliflower Cream Soup


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  • 1 head cauliflower, cut into pieces
  • 3 carrots, coarsely chopped
  • 1 cup coarsely chopped celery
  • 2 leeks, coarsely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Dr. Fuhrman's VegiZest (or other no-salt seasoning blend such as Mrs. Dash, adjusted to taste)
  • 2 cups carrot juice
  • 4 cups water
  • 1/2 teaspoon nutmeg
  • 1 cup raw cashews or 1/2 cup raw cashew butter
  • 5 cups chopped kale leaves or baby spinach


Servings 4
Preparation time 30mins
Adapted from


Step 1

Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach there is no need to steam it; it will wilt in the hot soup.
In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).

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