I think it is rather obvious from my recipes that I am not a vegetarian or vegan but that does not mean that I do not enjoy those dishes, as a matter of fact, I actually prefer to have at least 4 non-meat dishes each week.

Who does not like a creamy cauliflower soup when the need for comfort arises?!  I came across this recipe by Claire Saffitz and the first thing that caught my eye was the crunchy topping of buckwheat, cashews and cauliflower rice, I mean YUMMY!  To my surprise I realised that it is 100% vegan and I tend not to knock something until I have tried it.  Well honestly, it is one of the best cauliflower soups I have ever tasted and has become a regular in my soup repertoar.

This is a winner and I hope you will enjoy it as much as my family does!

Bon apetite!

You’ll need

  • 1 x large cauliflower or 2 smaller ones (cut into small florets, stems chopped + hold back ¾ cup florets)
  • 4 x large shallots, thinly sliced
  • 2 x garlic cloves, thinly sliced
  • 2 x bay leaves
  • 2 tsp x fresh thyme leaves
  • ½ cup x olive oil, divided in 2 x ¼ cups
  • ½ cup x dry white wine
  • ¼ tsp x cayenne pepper
  • ¾ cup x cashew nuts + 2 Tbsp extra
  • 6 cups x vegetable stock
  • Salt
  • Freshly ground black pepper
  • 2 Tbsp x buckwheat groats
  • 2 tsp x fresh lemon juice
  • ½ tsp x paprika


  1. Heat ¼ cup olive oil in a large heavy pot over medium heat and add shallots, garlic, bay leaves and thyme. Cook, stirring occasionally, until shallots are translucent, 6–8 minutes.
  2. Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
  3. Set ¾ cup cauliflower aside; add the rest to pot along with cayenne and ¾ cup cashews.
  4. Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20–25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
  5. Add stock and season with salt and black pepper.
  6. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20–25 minutes.
  7. Discard bay leaves. Remove from heat and let cool slightly.
  8. Whilst the soup is cooking, finely chop the reserved ¾ cup cauliflower into a cauliflower "rice" consistency.
  9. Also finely chop the remaining 2 tablespoons cashews.
  10. Heat the remaining ¼ cup olive oil in a small pan over medium heat.
  11. Add the cauliflower rice, cashews, and buckwheat; season with salt.
  12. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5–8 minutes.
  13. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
  14. Working in batches if needed, purée soup in a blender until very smooth.
  15. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream).
  16. Taste and season soup again if needed.
  17. Serve soup topped with toasted cauliflower-buckwheat mixture.

Note : Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.

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