When people think about a cauliflower, they don’t usually crave eating it raw. Let’s face it, most people’s mouths don’t water at the sight of this cruciferous veggie, the way they do when you see a piece of chocolate or a cup of strawberries. 😉

And when they hear about a raw cauliflower soup (or a smoothie!), they express consternation about eating this cruciferous gem in the raw dish. But fear not! With its super mild taste and pleasantly crunchy texture, raw cauliflower is a highly palatable treat! The trick is, of course, to prepare it in a pleasing way. And nothing could be more pleasing than this rich and creamy recipe, which elevates cauliflower and autumn spices to a new level of perfection.

This soup is SENSATIONAL for a hot summer day, when you don’t feel like cooking. Cashews add HEAVENLY creaminess to this soup, and provide more “staying power,” making you feel satisfied for longer, while grapefruit juice adds freshness and tartness. Serve it CHILLED with plenty of crunchy toppings, and sprinkle with dill and citrus juice.

Apple Cauliflower Raw Soup Recipe


  • 1 tablespoon of cashews (you may blend them first with water on highest setting until smooth and creamy)
  • 1/2 large cauliflower
  • 1 cup water
  • 2 apples, peeled
  • 1/2 grapefruit or lemon, juiced
  • Salt and pepper to taste


  • Place all ingredients except salt and pepper in high-speed blender. Blend until completely smooth. Sprinkle with salt and pepper to taste
  • Top with marinated onions (see recipe below), apple slices, chopped fresh dill, or olives, if desired.
  • Serve chilled.


  • Instead of cashews, you may add 1 tablespoon olive oil (optionally, or skip the fats completely)
  • 1 tablespoon apple cider vinegar
  • Instead of olive, add
  • Instead of apple cider vinegar, use juice of grapefruit or lemon

Marinated Onions

  • 1 sweet onion, thinly sliced
  • 2 tablespoons nama shoyu (tamari or soy sauce will also work)
  • 1 tablespoon agave or other liquid sweetener
  • 2 tablespoons olive oil

Mix together nama shoyu* (or regular tamari or soy sauce), agave and olive oil. Pour over sliced onions in glass container with cover. Marinate onions for 2-3 hours, redistributing marinade a couple of times during marination. (*In Japanese, nama means raw (or unpasteurized) and shoyu means soy sauce; so, nama shoyu is a raw, unpasteurized Japanese-style soy sauce.)

The taste of cauliflower in this soup is surprisingly mild, which is why I decided to be bold and try it in a smoothie recipe. Stay tuned for how it turned out!


Raw (and cooked) whole-plant-based soups are great for weight loss and for health. For more recipes, sign up for the Body Challenge Course HERE.