Creamy pea and cauliflower soup

Full of flavour, this dairy-free soup is as creamy as it is delicious. Squeeze in those extra veggies with this fast and easy soup that the family are sure to love.





  • 1 cup (150g) raw cashews
  • 2 tsp extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 celery sticks, thinly sliced
  • 3 garlic cloves, crushed
  • 1 chicken stock cube
  • 500g cauliflower, cut into florets
  • 500g frozen peas
  • 420g can Coles Cannellini Beans, rinsed, drained
  • 60g pkt Coles Australian Baby Spinach
  • 1/2 cup (125ml) light coconut milk
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 tsp black sesame seeds or toasted sesame seeds



Place the cashews in a heatproof bowl. Cover with boiling water and set aside for 15 mins to soak. Drain.


Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 mins or until onion softens. 


Add the stock cube, cauliflower and 6 cups (1.5L) water. Bring to the boil and cook for 10 mins or until the cauliflower is tender. Add peas and beans and cook for 5 mins or until heated through. 


Add cashew, spinach and coconut milk and cook, stirring, for 3 mins or until spinach wilts. Cool slightly. Use a stick blender to carefully blend until smooth. Divide the soup among serving bowls. Top with cucumber and sesame seeds. Season with pepper to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.