A delicious and creamy cauliflower and almond soup recipe, that is easy to make and ideal for freezing. Lightly toasted almond flakes blended into the cauliflower soup add a delicately nutty flavour.
A popular soup at home is our curried cauliflower soup, but then we discovered the simple delicate flavour combination of cauliflower and almond soup.
There is always a packet of almond flakes in the back of our drawer (normally we have bought them by mistake when rushing in the shop instead of ground almonds) but they often come in handy. The almond flakes are toasted in a dry frying pan and give them so much more flavour.
Cauliflower and Almond Soup
Cook time 35 minutes
1 tablespoon rapeseed or extra virgin olive oil
1 onion/2 shallot, finely sliced
2 celery sticks, chopped
2 to 3 cloves of garlic, finely chopped
1 medium cauliflower, remove leaves and chop whole cauliflower into 3cm chunks.
600ml vegetable stock
100g almond flakes, toasted
400ml unsweetened almond milk/plant-based milk/milk
3 tablespoons nutritional yeast or 25g cheddar cheese grated
Good pinch salt and ground black pepper
Extra virgin olive oil
Toasted almond flakes
Add the oil to a large saucepan, place on the hob and bring to a medium heat. Now add the onions and celery and cook for 3 minutes, before adding the garlic. Stir and continue to cook until the onions start to soften.
Meanwhile, take a medium-sized frying pan, place it on the hob on a medium to high heat and tip in the almond flakes. Keep them moving so that they don’t burn, then remove from the heat once they start to turn a light golden brown.
Whilst the almonds toast, add the cauliflower to the onions and celery, pour over the vegetable stock and almond milk and stir. Bring to a gentle simmer.
Once the almond flakes are toasted add 75g of them to the soup and stir through, add a good pinch of salt and a few grinds of black pepper. Set the remaining almond flakes to one side ready for serving the cauliflower and almond soup.
Leave a large spoon in the soup pan and place the pan lid on ajar. Simmer the soup stirring occasionally for 25 minutes until the cauliflower is tender.
Now add the nutritional yeast and stir through.
Remove the pan from the heat and place on a heatproof surface. We use a handheld stick blender to blend the soup until smooth (you can use a food processer or a heat resistant upright blender – but you might need to cool the soup a little before transferring it over).
Make sure the soup is lovely and warm before serving.
To serve the cauliflower and almond soup…
Drizzle over a good glug of extra virgin olive oil, sprinkle over the remaining toasted almond flakes and a few chilli flakes.
Store in an airtight container in the fridge for 2 days or freeze in portion sizes.
If you have enjoyed our cauliflower and almond soup you will also love…