Creamy Cauliflower Almond Soup

Name: Creamy Cauliflower Almond Soup
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 4 -6 servings
Ingredients: 2 lbs cauliflower; 2 tablespoons olive oil; 1 medium onion; 2 garlic cloves; ½ cup whole almonds; 1 teaspoon cumin; 1 teaspoon Coriander; 1 teaspoon sweet paprika; ¼ teaspoon Turmeric; ¾ teaspoon fine sea salt; ½ teaspoon ground black pepper; 2 cups vegetable stock; 2 cups almond milk; 2-3 tablespoons lemon juice; chopped parsley; drizzle olive oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 -6 servings
Calories
268 kcal
Course
Soup
Cuisine
Middle Eastern

Creamy Cauliflower Almond Soup

Freya Patterson

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Make this creamy cauliflower almond soup recipe; it is warm and comforting! This easy vegan soup is creamy and rich in flavor without any cream or cheese. Perfect for cold days!

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Ingredients

Servings

2 lbs cauliflower Note 4
2 tablespoons olive oil
1 medium onion
2 garlic cloves
½ cup whole almonds Note 5
1 teaspoon cumin
1 teaspoon Coriander
1 teaspoon sweet paprika
¼ teaspoon Turmeric
¾ teaspoon fine sea salt more to taste
½ teaspoon ground black pepper
2 cups vegetable stock Note 6
2 cups almond milk Note 7
2-3 tablespoons lemon juice freshly squeezed, to taste
chopped parsley
drizzle olive oil optional

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Instructions

Chop: Chop the cauliflower roughly.2 lbs cauliflower
Roast cauliflower: Heat the oil in the pot. Place the florets in the pot and roast them on medium-high heat, stirring regularly, until most pieces develop brown spots (about 7 minutes).2 tablespoons olive oil
Add chopped onion, garlic, and almonds and stir for another 2 minutes. Scrape the bottom of the pan thoroughly.1 medium onion + 2 garlic cloves + ½ cup whole almonds
Add the spices and stir for 1 minute; keep scraping the bottom of the pan.1 teaspoon cumin + 1 teaspoon coriander + 1 teaspoon sweet paprika + ¼ teaspoon turmeric + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
Simmer: Add stock and almond milk. Stir well, bring to a boil, and simmer the soup, covered, for 12-15 minutes or until the cauliflower is soft.2 cups vegetable stock + 2 cups almond milk
Blend the cauliflower almond soup until perfectly smooth (Notes 2,3).
Adjust the taste with lemon juice, more salt, and pepper. Sprinkle with chopped parsley and drizzle a little olive oil (optional) on top before serving.2-3 tablespoons lemon juice + chopped parsley + drizzle olive oil

Notes

Pot: Use a Dutch oven or another heavy-bottomed pot, preferably nonstick, to avoid burning the ingredients.
Blending the soup: Although I typically suggest using an immersion blender for blending hot soups, using a food processor or stand blender might yield better results for this particular recipe. While an immersion blender can handle the soft almonds well enough, there may still be some remaining bits. A food processor or stand blender will guarantee a perfectly smooth soup texture.
Precautions when using a blender or food processor: Let the soup cool slightly. Blend in smaller batches to prevent overflow. Start blending at a low speed and hold the lid securely. Use a kitchen towel to catch splatters.
Cauliflower: 2 lbs of cauliflower is approximately one large head or two small. You can use frozen cauliflower florets to make the soup (thawed and patted dry), but due to its higher moisture content, you might not get the same roasted effect.
Almonds: I had almonds with their skin on. For a lighter-colored soup, use blanched almonds.
Stock: You can also make the soup with chicken stock.
Milk: Whole cow milk works just as well.

Nutrition Information

Show Details

Serving 1/6 of the soup Calories 268kcal (13%) Carbohydrates 22g (7%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.003g Sodium 1155mg (48%) Potassium 893mg (26%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 515IU (10%) Vitamin C 115mg (128%) Calcium 268mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 268 kcal

% Daily Value*

Serving	1/6 of the soup
Calories	268kcal	13%
Carbohydrates	22g	7%
Protein	9g	18%
Fat	19g	29%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	0.003g	0%
Sodium	1155mg	48%
Potassium	893mg	19%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	515IU	10%
Vitamin C	115mg	128%
Calcium	268mg	27%
Iron	2mg	11%