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
Ingredients
- 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
Instructions
- Bring 1.5 l water to the boil and dissolve the stock cubes in it.
- Chop the onions and wash and chop the cauliflower into medium sized chunks.
- 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.
- Simmer for 25 minutes.
- 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.
- 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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2 Comments
Davida @TheHealthyMaven
September 27, 2013Sandra this soup looks fantastic!!!
Sandra
September 27, 2013Thanks 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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