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Creamy Roasted Cauliflower and Almond Soup

Creamy Roasted Cauliflower and Almond Soup

Cauliflowers are very nutritious, and Kellie, the owner of Food to Glow, has shared how to elevate a healthy vegetable soup by incorporating almonds into her dish. Not only do almonds add plenty of natural and good fats, but when blended into the soup, they make it delightfully creamy and tasty.

Kellie expresses her love for this amazing cauliflower soup: “If you are fancying a silky-smooth, super-cosy, creamy-textured vegan soup, this is your lucky day. Especially if you love cauliflower as much as we do. Even if you don’t, the healthy whack of garlic and the deep flavours of Dijon mustard and bay leaves might just tempt you.”

45 mins

6 people

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INGREDIENTS

1 medium whole cauliflower, cut into pieces
100g whole raw almonds
1 onion, chopped
5 cloves garlic, minced
3-5 bay leaves
1/2 tsp. grated nutmeg
1 litre vegetable stock
1/2 tsp. white pepper
2 tsp. Dijon mustard
2 Tbsp. nutritional yeast (optional)

METHOD

1. Preheat your oven to 180C fan / 200C.

2. Line a large baking tray with foil. Toss the cauliflower pieces and chopped onion in some olive oil, and lay in an even layer on your baking tray(s). Place in the oven for 25 minutes. At the same time, put the almonds on another tray and roast them for eight minutes in the lowest/coolest part of your oven. Save a few toasted almonds to cut up for garnish.

3. When the cauliflower and onions are halfway through their roasting, heat up some olive oil in a large, lidded saucepan over a low-medium flame. Add the garlic and sauté for two minutes or so before adding the roasted almonds, bay leaves, nutmeg, white pepper and vegetable stock; bring to a fast simmer. Add the cauliflower, saving back some small bits for garnish.

4. Turn the soup down to simmer and place the lid on the pot. Simmer for another 20 minutes. Take off the heat, and stir in the Dijon mustard and nutritional yeast. Remove the bay leaves.

5. Use an immersion blender to blitz the soup, or transfer in batches to a food processor or blender to blend until creamy-smooth. Taste for seasoning, adjusting as needed.

6. Serve warm with bits of cauliflower and nuts and some lemon thyme. Or drizzle with a swirl of plant-based cream or vegan yoghurt.

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