Vegan Cauliflower Soup with Turmeric Roasted Mushrooms

A comforting vegan cauliflower soup enhanced with turmeric, and topped with roasted mushrooms for added depth.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Vegan
Cuisine Vegan
Servings 6


  • 75 g raw cashew nuts
  • 1 large white onion diced
  • 2 cloves garlic minced
  • 1 kg cauliflower roughly chopped, stem included
  • ½ tsp ground turmeric
  • 1 l vegetable stock
  • 400 g cannellini beans drained and rinsed
  • 1 small bunch fresh thyme sprigs
  • 1 large lemon zest and juice
  • 500 g mixed cultivated mushrooms sliced into similar ±5cm pieces
  • 1 tsp ground turmeric
  • 2-3 fresh thyme sprigs

To serve

  • salt and pepper
  • olive oil


  • Place cashew nuts in a heatproof bowl and cover with boiling water.
    Set aside.
  • Heat a generous drizzle of olive oil in a medium pot.
    Add the onion and cook until very soft.
  • Add the garlic and cook briefly until fragrant.
    Add the cauliflower and turmeric and stir everything together well.
  • Pour in the chicken stock and drained beans.
    Add the thyme sprigs loose or bundled up with kitchen string for easy removal.
  • Bring everything to a simmer and cook until the cauliflower is tender.
  • Remove and discard the thyme sprigs.
    Add the soaked cashew nuts, lemon juice and lemon zest.
  • Transfer soup mixture carefully to a high powered blender and blend on high until very creamy. Alternatively use a stick blender in the pot.
    Taste to adjust seasoning.
  • Heat oven to 220˚C with the fan on.
  • Place mushrooms in a bowl and season with salt, pepper, turmeric, thyme and a drizzle of olive oil.
    Toss to mix well.
  • Spread mushrooms out in a single layer on a large baking tray.
    Roast for 5 minutes until golden but retain some nice bite.
  • Ladle the silky hot soup into bowls and top generously with golden roasted mushrooms.
    Finish with an extra drizzle of olive oil
  • Serve with some rustic chunky sourdough on the side and enjoy!
Keyword vegan