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Healthy Cauliflower Soup

As fall approaches, we tend to gravitate toward hearty comfort foods. One of my faves is the cauliflower soup in my 21-Day Fall Total Body Clean Up Program. This yummy recipe warms you up on a cold day, uses nutrient dense ingredients that help reduce inflammation in your body and boost your energy.

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 small celery root, 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 and 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).


  • 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.


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