Stovetop: Creamy Cauliflower and Celery Soup with White Pepper

November 06, 2026

THE COMBO OF CAULIFLOWER AND CELERY — OH MY! 

Creamed soups are so simple that once you start making them, you’re going to wonder why you’ve waited so long to work them into your weekly menu rotation. As I always do for a basic non-Indian recipe, I reached for my copy of The Joy of Cooking, torn and tattered from over forty years of reference that started with my high school obsession with learning how to cook.

The recipe was a basic how-to on creamed soups made with just cauliflower, which was really good, but I wanted great. So I got to thinking. I had celery in the fridge. How would that taste paired with the cauliflower? And could I use my ‘curry’ trick for this soup? Instead of dairy cream, I drop in some raw, unsalted cashews during cooking that, when blended, make everything instantly creamy. It’s the same trick used in my turmeric corn soup on page 47 in book four, Instant Pot Indian.

I was so blown away by the results with my version of cauliflower soup that I just had to share. While the cauliflower is smooth and robust, the celery is crisp, fresh, but subtle enough to complement and never overpower. No one in my house missed any flavor beats on the creaminess, either. Keep this soup on hand for a simple meal elevated with croutons and a sprinkle of cheddar cheese or use it as a snack buffer in between meals. Now that we are officially in the Holiday events season, I always drink a mug of steaming-hot soup before a meal out, so I don’t get tempted to overeat or reach for dessert. It works!

xoxo Anupy

Stovetop: Creamy Cauliflower and Celery Soup with White Pepper

Makes: 7 cups
Prep: 10-15 minutes
Cook: 35-40 minutes
Total: 45-55 minutes

Ingredients

• 5 ½ cups water or light stock, divided*
  
• 1-2 tablespoons unsalted butter or olive oil
  
• 1 medium shallot, roughly chopped
  
• 2 cloves garlic, roughly chopped
  
• 2 cups celery, roughly chopped
  
• ¼ cup raw, unsalted cashews**
  
• 1 cup white wine, optional
  
• 1 large head of cauliflower, trimmed and chopped into medium pieces
  
• ¼ teaspoon white pepper***
  
• 1 tablespoon salt

Instructions

1. Over medium-high heat, warm a ½ cup water, butter or oil, shallot, garlic, celery, and cashews. Bring to a simmer and cook for about 5 minutes until soft but not brown. The final look of this soup should be bright and white — so avoid browning. 
2. Add 4 cups of water or stock, the white wine if using, and the cauliflower. The white wine is not necessary, but it does add a slight layer of flavor. Cover the pot completely and simmer for 25 to 30 minutes until the cauliflower softens. 
3. Carefully transfer the contents to a blender and process until completely smooth. I do this in two batches, but instead of pouring the whole first blended batch out, I dole out about 4 cups into a measuring cup, add the remaining cauliflower mixture, keep blending, and then pour everything back into the pot. 
4. Place the pot back on medium-low heat, add 1 cup of water, and bring to a boil. Add the salt and the pepper, stir, and serve piping hot. Garnish with sharp cheddar cheese and croutons. I also love sprinkling each mug with dried parsley for a fun pop of green. If you want the soup thinner, add a little more water. 

Notes

*I suggest light stock because this soup should take its nod from the cauliflower and be light and bright. A mushroom or beef broth may not work as well, though if you are okay with it, then give it a try. I kept it simple and used plain water, and it was still absolutely delicious. I did have to slightly increase the salt to help boost flavor. 
**Use any nut or even sunflower seeds if you want to avoid nuts. Just make sure they are raw (unroasted) and unsalted. Cooking them in the beginning helps with the creaminess.  
*** White pepper is perfect for this recipe because the light color blends in with the soup. It’s also a really nice flavor profile. Increase to a ½ teaspoon if you’re feeling adventurous. 

More Like This Recipe

• Stovetop: Creamy Carrot, Ginger & Turmeric Soup
• Instant Pot: Creamy Turmeric Corn Soup
• Instant Pot: Garam Masala Kissed Butternut Squash Soup

Watch Me Make It

[[ recipeID=recipe-2mw5gw70y, title=Stovetop: Creamy Cauliflower and Celery Soup with White Pepper ]]

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