Creamy mushroom and Cauliflower soup with cashew nut butter

This is soup season and we need hearty and steamy bowls of comfort. This earthy soothing winter soup does the trick. Woody mushrooms with thyme, dijon, creamy cauliflower with roasted cashew nut butter. Drowned your January sorrows.




250g Portabello mushrooms
200g Button mushrooms
500g Cauliflower
1 Large onion
4 Cloves of Garlic
2 Tbsp Dijon Mustard
1 Lemon juiced
1 Tbsp dried thyme
sea salt as needed
oil of your choice
Cashew butter to drizzle


Heat your oil of choice and add your chopped onions and garlic fry until soft with a little bit of colour. Add your thyme and allow heat to release flavour. Add your washed and chopped mushrooms and cook down for a few minutes (set aside a few fried mushrooms to put in soup after it has been pureed). Then add washed and chopped cauliflower and cover put just enough water to cover veg. Boil until cauliflower is soft puree in a blender. Return to the heat and add dijon mustard, lemon juice, salt/pepper to taste. Add your fried mushrooms that you set aside and drizzle with homemade cashew butter. Serve warm, Enjoy.


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