Cashew, Quinoa Sprout and Cauliflower Soup

Cauliflower soup

As part of the brassica family, cauliflower enhances liver detoxification processes. It also contains a compound called sulforaphane, which may help protect against some cancers. The cashews contribute an array of minerals good for the nervous system including calcium and magnesium as well as texture and a distinct flavour.


SERVES – 4 / 6



  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 clove garlic, minced
  • ½ head cauliflower, roughly chopped
  • pinch caraway seeds
  • salt and ground black pepper
  • 3 ¼ cup vegetable broth or filtered water
  • ½ cup raw cashew nuts
  • ½ cup quinoa sprouts, or other live sprouts



Heat the olive oil in a medium saucepan and sauté the onion and garlic over medium heat until they are soft.

Add the cauliflower and caraway seeds to the pot and season with salt and pepper.

Pour in the vegetable broth and bring the pot to a boil for 2 to 3 minutes. Lower the heat and add the cashews. Simmer for about 5 minutes.

Let the soup cool then ladle it into a blender and blend until it is smooth and creamy.

Serve with the quinoa sprouts.

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