Cauliflower & Almond Soup

This soup is as simple as it is creamy.  

And the toasted almond flakes give it a sophisticated touch, which makes it a lovely starter to serve when you have guests.

Cauliflower & Almond Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 small cauliflower
  • 2 big red onions finely chopped
  • 1 big white onion finely chopped
  • 1.5 stock cubes
  • 2 handfuls of almonds freshly roasted
  1. Bring 1.5 l water to the boil and dissolve the stock cubes in it.
  2. Chop the onions and wash and chop the cauliflower into medium sized chunks.
  3. Lightly fry the onions in a little olive oil with salt, pepper, tumeric (Kurkuma) and cayenne pepper until soft and golden. Add the cauliflower bits and toss in the onion mix for a couple of minutes. Then transfer the vegetables to a big pot with the hot stock.
  4. Simmer for 25 minutes.
  5. Lightly roast the flaked almonds in a small frying pan over a medium heat, careful not to burn them. Add half of them to the soup and set the rest aside.
  6. Blend the soup to a creamy consistency and sprinkle the rest of the almonds over it when serving.

    I shared this lovely soup with Gluten free Fridays, 5 Ingredient Mondays, Healthy Vegan Fridays and Wellness Weekend.

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    • Davida @TheHealthyMaven

      Reply Reply September 27, 2013

      Sandra this soup looks fantastic!!!

      • Sandra

        Reply Reply September 27, 2013

        Thanks so much Davida :)
        I was desperately looking for a substitute for the “cauliflower and cheese” soup that I used to love. No cheesy flavour here unfortunately – but lovely and mild.

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