There’s only one thing to say here…this skinny cauliflower cashew soup is simply delicious.
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There’s only one thing to say here…this skinny Cauliflower Cashew Soup is simply delicious.
I started my Arbonne 30 Days to Healthy Living adventure on March 4th.
Today is April 4th and I’m all finished!
I was so nervous about starting and begged and pleaded with people to come along with me on the journey but I had to do it alone.
To my surprise, it was the easiest eating plan I have ever followed!
It was as easy as counting points and following Weight Watchers™.
I think that’s one of the main things I really loved about it.
I could incorporate the W.W. eating plan I was following with the Arbonne eating plan.
One thing that I made a few times while following the program was this delicious soup.
This recipe is inspired by Lindsay’s Golden Soup recipe at Pinch of Yum. She has awesome, clean, delicious recipes. Check out her recipe here.
I’m a soup lover and this is by far one of my favorite soups!
Spring is flirting with us so we still have some pretty chilly days.
During those days, I’d make this WW Cauliflower Cashew Soup and enjoy it while it warmed my belly and soul.
My favorite thing about this soup is that it contains cashews, which gives it a unique flavor.
I think cashews might be my favorite nut.
I love cashew chicken and will find a way to make it so that it’s W.W. friendly.
All the fat in the nuts can add up to points, but they are actually really good for you in moderation.
There’s only a cup in this soup, and there’s 8 servings per pot, so it equals out pretty well.
The nuts in this soup make it creamy without adding any dairy.
If you’re sensitive to dairy, then this soup is for you!
This soup is vegan, dairy free, gluten free, and soy free.
See? Eating this way doesn’t have to be boring!
This recipe starts out with a head of cauliflower.
I love cauliflower but I usually can’t eat much of it raw (my favorite way to eat it) because it gives me a painful, dull, stomach ache.
The weird thing is I can eat as much as I want when it’s cooked.
There must be some scientific explanation to it, but I’m not a scientist so I’ll just leave that to them.
When you’re chopping up the cauliflower, make sure you make the pieces small enough to cook quickly.
I also make sure I cut the core out of it.
You can certainly cook the core, but I feel it has less flavor and can be pretty tough.
I chopped up the head of cauliflower to about 2 inch pieces (give or take).
Another thing I realized is that cutting cauliflower can be messy, so be prepared.
Make sure you’re cutting it up on a cutting board big enough to contain the mess.
Next comes the cashews.
Don’t do like I did and eat a handful and add a handful.
I learned my lesson the first time around when making this.
Before I knew it I had downed almost a cup of cashews as I was prepping everything.
They’re good and healthy, but they are full of fat so make sure you watch your portions.
The first time I made the soup, I chopped the cashews up into smaller pieces because I thought that if I was going to boil them it would take a long time for them to become soft because they have such a hard texture.
The first time they did blend better than the second and third time I made the soup when I didn’t chop them up into smaller pieces.
Even though they blended well the second and third time I made the soup, the chunks in the soup were bigger than the first.
I realized I like the soup chunkier, but it’s up to you how much you’d like to blend the soup.
The carrots in this recipe give the soup a slight sweetness.
They cook up nicely with the cauliflower and cashews and are easy to blend once cooked through.
You then add the spices.
The spices are KEY to this soup.
You can really add any spices you’d like.
I added some onion powder, turmeric, chili powder, paprika, cayenne pepper, cumin and roasted garlic.
Make sure you stir in all of the seasoning so that it gets distributed evenly among the nuts and cauliflower.
Next, you add the water.
If you want to kick up the flavor a little bit, you can add fat free chicken broth.
If you do, just make sure you watch the sodium content.
Chicken broth can contain a lot of sodium.
They do make salt free chicken broth and also reduced sodium chicken broth as well.
Once you have added the liquid, stir well so that everything is incorporated.
Bring the soup to a boil and let simmer until the cauliflower is soft.
I simmer mine anywhere from 20-30 minutes, depending on the size of the cauliflower head.
Once you have simmered until soft, then you can either transfer the mixture into a blender and blend to your liking or you can use an immersion blender.
I just got my first immersion blender and I’m obsessed with it!
See the blender I bought here.
After you have blended the soup to your liking, add the juice from half a lemon.
This gives it a great taste.
If you’re not a fan of lemon, feel free to leave this step out.
This skinny Cauliflower Cashew Soup will become one of your favorites.
You can feel good about eating this super yummy, clean, nutritious meal!
WW Cauliflower Cashew Soup
MAKES 8 SERVINGS
1 CUP SERVING
4 POINTS FOR WW PERSONAL POINTS™
*** For the most accurate point count, put this recipe in your W.W. app recipe builder. WW Personal Points™ is personal to every person, so your points may vary. ***
4 POINTS FOR GREEN PLAN
4 POINTS FOR BLUE PLAN
4 POINTS FOR PURPLE PLAN
1 TBS olive oil
1 medium onion, diced
1 TBS minced garlic
1 head of cauliflower, chopped
I cup chopped carrots
1 cup cashews – either chopped or whole
1 tsp of this spice
1 tsp onion powder
1 tsp smoked paprika
1 TBS chili powder
1/2 tsp cumin
2 tsp turmeric
1/2 tsp cayenne pepper (optional)
1 TBS salt
1 tsp ground black pepper
4 cups water
Juice of 1/2 lemon
- In a stock pot, add olive oil and heat.
- Add onions and garlic once oil is heated through. Sautee for about 5 minutes.
- Add cauliflower and cashews.
- Add all spices.
- Stir all together and add water.
- Stir to combine water with spices and other ingredients.
- Bring to a boil, then reduce to simmer.
- Simmer until cauliflower is soft.
- Using an immersion blender or transferring to counter top blender, blend soup to desired consistency.
- After blending, add the juice of half a lemon and stir to combine.
- Serve immediately. Yield: 8 - 1 Cup Servings
Skinny Cauliflower Cashew Soup
This vegan, gluten free, dairy free, soy free and sugar free skinny Cauliflower Cashew Soup will warm your belly and your soul without any guilt!Prep Time 5 minutesCook Time 30 minutesTotal Time 35 minutes
- 1 TBS olive oil
- 1 medium onion, diced
- 1 TBS minced garlic
- 1 head of cauliflower, chopped
- 1 cup carrots, chopped
- 1 cup cashews - either chopped or whole
- 1 tsp roasted garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 TBS chili powder
- 1/2 tsp cumin
- 2 tsp turmeric
- 1/2 tsp cayenne pepper (optional)1 TBS salt
- 1 tsp ground black pepper
- 4 cups water
- Juice of 1/2 lemon
- Heat olive oil in soup pot. Add onions and garlic and simmer until softened.
- Add cauliflower and cashews.
- Add spices, stir to combine.
- Add water and bring to a boil.
- Reduce to a simmer and simmer until cauliflower is soft, about 20-30 minutes.
- Using an immersion blender or a counter top blender, blend to desired consistency.
- Return to pot and add juice of 1/2 of a lemon.
- Stir to combine and serve immediately.
Adjust spices as you like. Feel free to add more or take some out. It's all about your taste! This recipe makes 8, 1 cup servings. Each 1 cup serving is 4 WW Personal Points™.
*** For the most accurate point count, put this recipe in your W.W. app recipe builder. WW Personal Points™ is personal to every person, so your points may vary. ***.
Amount Per Serving Calories 170Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 978mgCarbohydrates 18gFiber 4gSugar 7gProtein 5g