Comfy yet summery; this almond cauliflower soup is great year around. It has been on our menu a lot lately; it’s a great new addition to our family favorite weekday meal list!
This almond cauliflower soup is so easy to make. And there is actually only 10 minutes of real prep time; roast cauliflower, almonds and onions in the oven. After that, all ingredients simmer in a soup pot for 20 minutes and are blended into a silky smooth soup.
I usually make a big batch of it, divide it in family-size portions and freeze or refrigerate them. Great for meal planning!
Good for you soup!
This silky smooth almond cauliflower soup is vegan, gluten free and made with wholesome ingredients. Simple yet, delicious. And so satisfying! We have it for dinner topped with homemade herb & garlic croutons, sliced mushrooms and extra toasted almonds all the time!
How I make this almond cauliflower soup?
Roast almonds, cauliflower and onions
First I roast the cauliflower, almonds and onions in the oven. I first toss the cauliflower and onion with a bit of olive oil and spread them out evenly on a lined baking tray. On a separate baking tray I spread out the almonds. I take the almonds out of the oven after 7 minutes, while I leave the veggies to roast for 25 minutes.
Simmer the soup
Halfway through roasting, I heat up the remaining olive oil in a soup pot on low/medium heat. I start by adding garlic to the pot for 2 minutes. Then I add the almonds, bay leaves, a few twigs of fresh thyme, salt, pepper and veggie stock and bring it to simmer. Once the cauliflower and onion come out of the oven, I add it to the soup and leave it to simmer for another 20 minutes.
Blend the soup
I take the soup off the heat, add mustard to it and remove the bay leaves. Now I blend it with an immersion blender into a silky smooth consistency. You can also blend the soup in batches in a blender or food processor.
Taste the soup and adjust the flavor if necessary with salt and pepper or optionally you can add soy sauce for more depth of flavor. Or instead add some lemon or lime juice.
Now all left to do is divide the soup over bowls and garnish.
Garnishing
Totally optional, but here are some suggestions:
- sunflower seeds
- homemade croutons
- bits of roasted cauliflower and almonds
- fresh thyme leaves
- sliced mushrooms
Serve it as a starter, for lunch or even for dinner. This almond cauliflower soup never disappoints!
It is smooth and creamy, so perfect for kids. We all enjoy this soup very much. And I am sure you will too. It is
silky smooth – so satisfying – nutritious – versatile – & SO delicious
Love this recipe? You might like these family friendly soups as well: roasted tomato soup, beetroot soup, tortilla soup, Thai butternut squash soup or click here to check out all of Familicious’ soups!
Almond cauliflower soup
Equipment
- (immersion) blender
- 2 baking trays, 1 lined with parchment paper
Ingredients
- 2 tbsp olive oil
- 1 medium cauliflower (more or less …gr/…lbs)(cut into florets)
- 100 gr whole raw almonds (I prefer to use almonds with skin still on)
- 1 medium onion (chopped)
- 5 cloves garlic (minced)
- 3 bay leaves
- 1 bunch fresh thyme
- 1 ltr. vegetable broth (I used homemade*)
- 2 tsp Dijon mustard
- a pinch sea salt and freshly ground black pepper
Optional soup ingredients:
- 2-4 tbsp soy sauce (or tamari or coconut aminos)
- a few squeezes lime or lemon juice
Garnishing (optional)
- a sprinkle sunflower seeds
- bits of roasted cauliflower and/or almonds
- 1 handful homemade (garlic and herb) croutons
- 1 handful fresh thyme leaves
Instructions
- Preheat the oven to 400F/200C and line 1 baking tray with parchment paper
- Toss the cauliflower and onion with a tbsp of olive oil and spread them out evenly on the lined baking tray. On a separate baking tray spread out the almonds.
- Now slide both baking trays into the oven. Take the almonds out of the oven after 7 minutes, but leave the veggies to roast for a total of 25 minutes.
- Halfway through roasting (so around 12 minutes), heat up the remaining tbsp of olive oil in a soup pot on low/medium heat. Once hot, add garlic to the pot for 1-2 minutes. Then add the almonds, bay leaves, a few twigs of fresh thyme, salt, pepper and veggie stock. Bring it to simmer. Once the roasted cauliflower and onion come out of the oven, add it to the soup and leave it to simmer for another 20 minutes.
- Take the soup off the heat, add mustard to it and remove the bay leaves. Now blend it with an immersion blender into a silky smooth consistency. You can also blend the soup in batches in a blender or food processor.
- Taste the soup and adjust the flavor if necessary with salt and pepper or optionally you can add soy sauce for more depth of flavor. Or instead add some lemon or lime juice.
- Now all left to do is divide the soup over bowls and garnish.
Notes
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