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New England Cauliflower Chowda!

A hearty bowl of comforting soup starring the amazingly versatile cauliflower!

Course Soup
Servings 4 bowls


  • 1 small heat of cauliflower (or 1/2 of a big one)
  • 1 small onion
  • 2 small carrots
  • 1 stalk celery
  • 1 teaspoon vegetable broth powder
  • 6 little yellow potatoes
  • 3 cups filtered water
  • 1/4 cup cashew cream
  • Fresh parsley, for garnish


  1. Dice the onions, slice the carrots and celery. 

  2. Add to a soup pot and sweat the vegetables on medium heat. 

  3. Add the dry vegetable broth powder and cook until the veggies are softening. 

  4. Cut the potatoes into quarters and cut the cauliflower, cut into bite size chunks. Add to the pot.

  5. Add the water and cashew cream and cook down until the potatoes and cauliflower are al dente. 

  6. Garnish with chopped parsley. Enjoy!