Creamy Cashew Vegetable Soup

This is an all time favorite for our friends and family. The cashews create an exquisite creaminess that has everything melting in your mouth.

Creamy Cashew Vegetable Soup (Serves 4 Large Servings)


You can use the vegetables listed in the recipe below or whatever vegetables you have on hand that sound good to you. A WOW soup!

  • 1 whole cauliflower cut in quarters
  • 3 carrots, cut in rounds
  • 1 zucchini, cut in 1/2 moons
  • 1/2 small cabbage, cut in 1-inch pieces
  • 3 stalks celery, cut in diagonal slices
  • 1 large onion, diced
  • 2 large garlic cloves, diced
  • 2-inch piece of ginger, peeled and finely minced or grated
  • 2 teaspoons Sumac (Optional to give salty taste)
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried marjoram
  • 1/2 teaspoon turmeric
  • 1 cup raw cashews
  • 4 cups filtered water plus 1 extra cup used to blend cashews

In a large pot add 4 cups filtered water, onion, garlic, ginger, cauliflower, marjoram and turmeric. Bring to a boil. Cover and turn heat to medium.


Add carrots, cabbage and celery.


When all vegetables are soft, add zucchini.


In a blender add cashews, Sumac, black pepper and 1 cup purified water.


Blend until smooth and add to vegetable soup. Mix well and serve.