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Creamy Cauliflower Soup with Brazil Nut Pesto – recipe



For the Soup:

  • 3 tablespoons clarified butter or extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 tsp. red pepper flakes
  • 1 large potato peeled and chopped
  • 1 ½ pounds cauliflower, coarsely chopped
  • 5 cups vegetable stock or water
  • 1/3 cup heavy cream or Cashew Cream
  • fine-grain sea salt (I used kosher salt, still good)

For the Pesto:

  • ½ cup toasted Brazil nutes (I only had pine nuts, still good)
  • 2 handfuls spinach leaves, stemmed
  • 4 cloves garlic
  • ½ cup freshly grated Parmesan cheese
  • ½ cup extra-virgin olive oil
  • generous pinch of fine-grain sea salt (I used kosher)


  • Heat the butter in a soup pot over medium-high heat, add the garlic, onion,
  • and red pepper flakes and sauté for 2 or 3 minutes, until translucent.
  • Stir in the potato and cauliflower and cook for another couple of
  • minutes.
  • Add the stock, bring to a simmer, and cook until the
  • vegetables are tender.
  • Remove from the heat and puree thoroughly with a
  • handheld immersion blender. Stir in the cream and season to taste.

To Make the Pesto:

  • Puree all the ingredients in a blender or food processor until smooth.
  • Taste and add more salt if needed.
  • Ladle the soup into individual bowls, drop a spoonful of pesto in each one, and use a knife or toothpick to swirl.

many thanks to Erielle from Fancy Toast

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