Cream of Cauliflower and Turmeric Black Peppercorn

Calories: 268 Proteins: 8 Carbs: 32 Fats: 13 Serves: 6



  • 5 cups - potato, peeled + diced, white potato
  • 4 cups - cauliflower, chopped into florets
  • 1/2 tsp - salt
  • 1 Tbsp - garlic granules, or raw garlic
  • 2 cups - veggie broth
  • 3/4 cups - cashews, raw
  • 1/4 cup - Plant Junkie turmeric ranch black peppercorn dressing


Bring a large pot of water to a boil. Peel potato and chop cauliflower into large florets – rough chop. Add the potato to the boiling water and boil until tender. About three minutes before the potatoes are done, add in the cauliflower to cook until tender. Drain water and add the potatoes and cauliflower to a blender — reserve about 1/2 – 3/4 cup of the cooked veggies to the side — this is what will give the soup a slightly chunky texture. Also add to the blender: veggie broth, cashews, garlic, salt, pepper, and turmeric ranch dressing. Blend from low to high until silky smooth. Blending will take a few minutes. When the soup is blended, do a taste test and add any additional salt/pepper/garlic to taste. Rinse your big soup pot and pour the soup back into the pot. Stir in the set aside chunky veggies. Turn heat to low and cover with a lid. Allow to simmer for about ten minutes. Serve warm! Add any fresh chopped herbs, pepper and anything else you'd like on top. Notes If you do not have cauliflower, you could just use all potatoes. If you do not have cashews, you can sub about 4 Tbsp of avocado oil instead and reduce the broth by 1/2 cup, or another add-in you can try: white beans blended into the soup instead of cashews.

Cream of Cauliflower and Turmeric Black Peppercorn