One of my besties visited me in town and treated herself and her husband to High Tea at the Glen Eyrie Castle, just a few miles up the road.
The grounds are beautiful, and so is the castle itself.
Never having experienced the tea service myself, she knew I’d be interested. She sent me photos of hte menu and the food.
“Girl, this soup is amazing. It’s to die for! Can you teach me how to make it?”

Well, “of course!” I said – not having ANY clue of the ingredients, taste, or texture.

Yes, alarmingly, I’m that confident.

I can make cauliflower soup. And, I can make a damn good one too.

So, I put on my creative cap, determined some ingredients, and went to work in her kitchen.

She loved it! (So she said – thank you, Milly).
She reported it tasting just like the soup at the castle, although a bit richer. (I attribute that to the addition of cashew butter).
I wanted to make the soup as healthy and hearty as possible – available to any and all diets.
No dairy. No nuts. No animal products of any kind.
BUT – truly amazing.

I also wanted to incorporate my long-time secret “sauce” or “garnish” of use plum roasted pumpkin seeds. I’ve been holding on to this secret for some time now – the seeds are delectable and completely encompass the Pringles Chips signature: “Once you pop, you just can’t stop!”

Ume, or umeboshi vinegar is not actually a vinegar, but a byproduct of the Japanese plum-pickling process. The pink brine smells of cherries and has a citrusy flavor. It can be substituted for vinegar and salt in any recipe, and used in salad dressings and on vegetables.
“POP” these suckers on anything and everything – you won’t be able to stop!

One of the nice things about roasting nuts with ume is that you don’t have to use any additional oil to obtain the most amazing “umami” flavor and crunch imaginable. Use the vinegar on creamy cashews and sweet almonds, roasted in the same manner – it’s all so wonderful!

BTW, pepitas, pumpkin seeds, are an excellent source of iron and a good source of zinc. Miso paste (a fermented favorite) is outstanding for gut health and the immune system. We all know how great olive oil is for heart health. Cauliflower is packed with fiber and health-promoting antioxidants. And, cashews are just THE BOMB 💣of all nuts and seeds! YUM! 😋

Thus, this easy peasy Vegan Roasted Cauliflower Soup with Toasted Pepitas is basically the healthiest and most delicious meal on earth these days, in my humble opinion. Eat it now, tomorrow, and any day in the future! 🥣

Vegan Roasted Cauliflower Soup & Toasted Pepitas

2 Tbs. olive oil
1/2 yellow onion, peeled and diced
sea salt and pepper
1 large head cauliflower, peeled, cored, and chopped
4 cups stock (veggie or chicken)
2 Tbs. creamy cashew butter
1 Tbs. mellow white miso paste

1 cup pumpkin seeds (pepitas)
1 Tbs. ume plum vinegar

Preheat the oven to 425 degrees.
Spread the pumpkin seeds in an oven safe baking dish and roast for about 5 minutes. Stir and toss well. Roast again, for another 5 minutes. Stir again. Finally, roast and toast until bubbly and brown for 5 more minutes.
Remove from the oven and toss with 1 Tbs. ume plum vinegar. Set aside.

Meanwhile, heat the olive oil in a large pot until shimmering.

Add the onion with plenty of sea salt and pepper and sauté until golden brown, stirring occasionally.

Add the cauliflower florets and stir to coat in the oil. Reduce heat to medium and cover – stirring every so often – and cooking until the florets are soft.

Add the stock and bring to a rolling boil.
Reduce heat to a simmer and cook, either covered or uncovered, for 5-10 minutes. Remove from heat.

Stir in the cashew butter and miso paste. Mix well.

Transfer (in batches) to a high speed blender (or use an immersion blender in the large pot) to puree until super smooth.

Return the soup to the pot and simmer for an additional 2-3 minutes.

Transfer to serving bowls and garnish with several tsp. of toasted pumpkin seeds and a drizzle of additional olive oil.