Kole’s Creamy Cauliflower Soup

4 cups
chopped onions
1/2 tsp
Low Sodium Seafood, Chicken, or Vegetable stock (as desired)
2-1/2 cups
3 cups
diced potatoes
1/2 cup
chopped celery
large carrots
1 head
2 cups
vegetable broth
2 tbsp
cashew or peanut butter
2 tbsp
low-sodium tamari
sea salt and cracked pepper

Variations: Add one bunch of freshly chopped kale, mustard greens, or collard greens 5 to 8 minutes before serving for a nutritional power punch!

This Recipe is by Chef AJ. My son, Kole, loves this wonderful soup. It was served at our friends Mark and Monica Cravotta’s Christmas Day potluck dinner, and Kole went to town on it. My wife, Jill, then perfected this tasty and surprisingly rich soup to make it a cinch to prepare.

  1. This recipe is great as is—or, as I often prefer, doubled for even more terrific soup! Heat onion, salt, and ½ cup water, then simmer on low for approximately 20 minutes, or until the onions cook down to a nice mush. Check to make sure the water is sufficient, and then add ¼ cup of water, as needed, so the onions don’t burn on the bottom of the pot.

  2. Add the potatoes, celery, carrots, and cauliflower along with 2 cups of water and the vegetable broth. Simmer until all the vegetables are soft—about 20 minutes.

  3. Add the cashew or peanut butter and tamari. Mash with a potato masher (or an immersion blender) until the soup is mostly smooth, with some nice chunks. Season with cracked pepper and sea salt to taste.


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