Prep & Cooking Time: 40-45 minutes
Notes: This recipe contains: B-Vitamins, Vitamins C & E, protein, fibre, calcium, iron, magnesium, potassium and is low in salt and saturated fats!
This is probably one of our last soup recipes for a while. We meal planned for another soup- based lunch this week as the weather has yet to pick up (#wherehasspringgone)!
So, what can we say but this soup…well it’s fibre-licious! It’s not too surprising as our recipes are normally crammed full of delicious veggies! We found that the roasted cauliflower added a slightly nutty element to an already nutty base. The only amendments we would make would be to adjust the amount of cauliflower or liquid (stock, milk and/or water) used. This is because the soup (even though it’s tasty and highly recommended by us!) was a little thicker than we would have liked; luckily although it was thick, it was not a ‘heavy soup’! We would suggest reducing the amount of cauliflower by approx. 500-600g or increasing the volume of liquid used by approx. 500-600ml. Additionally, it you would like a smoother consistency, use ground almonds instead of whole ones; personally, we liked the grainy texture! 🙂
The ingredients list shows our original measurements but feel free to experiment!
1.4kg Cauliflower head
200g White onion
100g Celery stalk
30ml Rapeseed oil
2g Ground nutmeg
Salt & ground black pepper
60g Almonds (unsalted)
450ml Vegetable Stock (low-sat/DF; GF if required)
200ml Soya or Almond Milk (unsweetened & fortified)
Heat the oven to 200°C/400°F. Line a baking tray with a silicone mat or parchment paper.
In the meantime, remove the outer leaves from the cauliflower and discard them. Cut the cauliflower head into half and break (or cut) off the florets from the stem. Discard the stem. Wash and soak the florets in a large container full of cold water. Drain.
Lightly pat the cauliflower dry.
Pour a little of the oil onto the tray and spread it evenly over the surface.
Place the cauliflower onto the mat. Sprinkle over half the quantity of nutmeg. Season it to taste with some salt and black pepper. Drizzle over the remaining oil.
Place it into the oven. Roast for 25-35 minutes or until lightly browned and tender; turn once (if desired). Remove. Leave on the tray and allow to cool.
In the meantime, heat a small, non-stick frying pan over a medium-high heat.
Add the almonds. Dry roast until lightly browned and/or they start to ‘pop’.
Remove from the heat. Transfer into a small dish. Allow to cool slightly.
Meanwhile, peel and dice the onion. Wash, trim the ends and slice the celery.
Place the frying pan back over a medium-low heat. Once hot add a spoonful of water. When it starts to bubble, add the onion and celery.
Gently stir together. Cover with a lid. Steam-fry for approx 5 minutes or until tender. Stir occasionally and add more water if necessary. Remove from the heat.
In the meantime, add the almonds into a blender. Pour in the stock. Allow to soak.
Add the onion and celery into the blender.
Blend until processed.
Add as much cauliflower as your blender will allow.
Blend until smooth.
Pour the mixture into a large saucepan or resealable container.
Add the remaining cauliflower and the milk into the blender. Process until smooth.
Pour into the applicable saucepan or container. Stir together.
Add the remaining nutmeg. Pour in the remaining water.
Stir to combine. Taste and season as necessary.
Place the saucepan over a medium-low heat. Gently warm (if applicable).
Serve warm. Ladle into serving bowls.
Refrigerate in a resealable container; consume within 2-3 days. Alternatively, freeze in a resealable container(s); defrost, reheat and consume within 1-2 months.