SAMFA – Vegan Cauliflower Soup with Turmeric Roasted Mushrooms

Serves 6-8


  • 75g raw cashew nuts
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1 kg cauliflower, roughly chopped, stem included
  • ½ tsp ground turmeric
  • 1 litre vegetable stock
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 1 small bunch fresh thyme sprigs
  • Zest and juice of 1 large lemon
  • 500g mixed cultivated mushrooms, sliced into similar ±5cm pieces
  • 1 tsp ground turmeric
  • 2-3 fresh thyme sprigs
  • Olive oil, for cooking
  • Salt and pepper, to taste




  • 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 the 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!


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