Creamy Cauliflower Soup with Cheesy Almond Pulp Crackers

By Chef: Kibby Miller
Posted: October 25, 2013


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Tis the season for SOUP! Delicious bowls of hearty, comforting, belly warming soup. And if you’re a raw foodist don’t think you’re exempt from this nourishing experience. Raw soups can be adapted to hit the spot during any season – even the colder months! Try this recipe by Kibby of Kibby’s Blended Life for a creamy and filling blended cauliflower and zucchini soup made complete with a side of cheesy crackers (recipe also included!). Bon Appetit and stay warm out there!


Soup Ingredients:

  • 1 small head – Cauliflower – chopped small
  • 1 medium – zucchini – chopped small
  • 1 1/2 cups water
  • 1/2 cup cashews – soaked for 30 min. (if you don’t have a high speed blender)
  • salt & pepper to taste
  • 2 – 3 cloves garlic
  • 2 red peppers – chopped
  • 1 small tomato or large handful of cherry tomatoes – chopped
  • 1/4 cup nutritional yeast
  • 1 TB. Maca (optional)
  • Pinch of cayenne (optional)
  • 2 TB. olive oil (added at end)

Cheesy Almond Pulp Crackers

  • 1 cup almond pulp (packed full)
  • 2 TB. chia seed meal or flax seed meal (grind seeds in coffee grinder) – I used chia seeds.
  • 1 1/2 TB. coconut oil or olive oil – I used coconut oil
  • 1/2 tsp. sea salt
  • 2 TB.  nutritional yeast (or more to taste)
  • 1/2 tsp. Maca (optional)


Place all ingredients in high speed blender (I use a Vitamix)  – except the olive oil and blend till smooth and creamy.  Add more water if needed – a TB. at a time (not too much, you want to keep soup thick and creamy).  Adjust seasoning and flavors to taste (add more pepper or tomato if you want).  Add olive oil at this point. Blend for a few minutes till warm or hot.  Top with diced red pepper, sun dried tomatoes, fresh chopped cilantro or fresh dill.  I served the cheesy almond pulp crackers on the side of this soup and it was AMAZING!

Cheesy Almond Pulp Crackers:

Combine all ingredients in a large bowl.

Roll ball into a dough and place on teflex sheet (dehydrator) or pan (oven).

I used my hands to pat and move around into ¼ inch thickness.

Dehydrate at 115 degrees for 3 hours and then transfer dough (flipping over) to a mesh sheet.

Score to desired shape and size (about 2″).

Dehydrate for another 6 – 8 hours or longer or till desired consistency is reached (Softer or crunchier cracker).

This recipe made 12 crackers from the thickness/ size/ shape of dough I pressed out.  I could have gone thinner for a crisper cracker.  I’ll do that next time.  I’ve gone too thin before and they break on contact with anything.  You’ll find a balance once you dehydrate more and get experience and “feel” for the food.