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Cauliflower and Almond Soup

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Creamy cauliflower and almond soup with almond balls and dukkah, a delicious vegetarian starter for Christmas lunch or dinner.

Cauliflower Soup with Almond Balls

In case you haven’t yet started thinking about what you will cook for Christmas, now would be the time to start doing it. 🙂

Many of my friends already know what they will cook, especially the traditionalists like my mother-in-law, who tend to cook the same meal each Christmas, but there are still some who still don’t have a clue and keep asking around: “And what will you cook for Christmas this year because I still have no idea?”.

The proposed menu includes today’s cauliflower and almond soup with dukkah, an Oven Slow-Cooked Leg of Turkey with Brussels Sprouts with Potatoes.

As a vegetarian alternative to the turkey leg, I chose an amazing Stuffed Cabbage Cake, which can be served with a nice salad.

And for the sweet part: my favorite dessert ever the Yogurt Bomb with Berries. On top of that a delicious Walnut Buttercream Cake.

Cauliflower Soup with Almond Balls

What do you need?

For the soup:

  • Cauliflower (fresh or frozen), butter, olive oil, onion, garlic, vegetable broth, double/heavy cream, lemon juice, nutmeg, salt, pepper, and parsley.

For the almond balls:

For the dukkah:

  • Whole almonds, olive oil, whole coriander, cumin and fennel seeds.
Cauliflower Soup with Almond Balls

How to make the soup?

  • Divide the clean cauliflower into florets and chop the stem into small cubes.
  • Finely chop the onions and the garlic cloves.
  • In a large soup pot heat the oil and the butter. Cook the onions and garlic until translucent, add the cauliflower, stir well and cook for 2 or 3 minutes.
  • Add stock, bring to a boil. Simmer on low for about 15 minutes or until the cauliflower is tender.
  • Puree the soup, stir in the cream.
  • Adjust the taste generously with salt, pepper, nutmeg, and lemon juice.

How to make almond balls?

  • Mix together the breadcrumbs, ground almonds, the two whole eggs, salt and pepper to taste.
  • Whisk the remaining egg white and carefully fold into the breadcrumb mixture.
  • Leave to rest for about 15 minutes.
  • In the meantime bring a pot of water to a boil.
  • Wet your hands and form the little balls, about 30-32.
  • Add some salt to the cooking water and simmer the balls for about 10 minutes or until cooked through.
  • Add the balls to the soup.

How to make dukkah?

  • Toast the almonds in a frying pan without adding any fat, for a few minutes or until fragrant and golden. Transfer immediately from the pan.
  • Toast the coriander seeds the same way but for a shorter time, until they are fragrant as well. Add them to the almonds
  • Toast the cumin seeds, add them to the almonds as well.
  • Toast the fennel seeds and add them to the other ingredients.
  • Don’t toast them all together, each sort requires another toasting time.
  • Place all the spices in a small food processor or in a mortar with a pestle and grind them roughly.
  • Add olive oil to form a rough paste, which can be swirled into the soup.
  • Source for the dukkah: Orient Express by Silvena Rowe. (Amazon affiliate link)
Cauliflower Soup with Almond Balls

Make in advance

The soup and the dukkah can be made a day in advance. Cook the almond balls as well and keep them in an airtight container in the refrigerator. Reheat well in the soup.

Cauliflower Soup with Almond Balls

Other Christmas starter soup ideas:

Sunchoke Soup with Bacon Topping

Zucchini Soup and Souffles

Pumpkin and Sweet Potato Soup

Potato Dumpling Soup

Red Cabbage Soup


Cauliflower and Almond Soup

Cauliflower and Almond Soup

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

A creamy cauliflower soup with almond balls and almond dukkah, a delicious vegetarian starter for the Christmas lunch or dinner.

Ingredients

  • Cauliflower soup:
  • 1 kg/ 1.1 lbs cauliflower
  • 1 medium onion
  • 3 garlic cloves
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1.2 liter/ 5 cups good-quality vegetable stock
  • 125 ml/ ½ cup double cream
  • fine sea salt and pepper
  • nutmeg
  • lemon juice
  • parsley
  • Almond balls:
  • 40 g/ 1.4 oz/ scant ½ cup dried breadcrumbs
  • 60 g/ 2.1 oz/ ½ cup ground almonds
  • 2 eggs
  • 1 egg white
  • Dukkah:
  • 50g/ 1.7 oz/ 1/3 cup whole almonds
  • 1 tablespoon coriander seeds
  • ½ tablespoon cumin seeds
  • ¼ tablespoon fennel seeds
  • 4-5 tablespoons olive oil

Instructions

Soup:

  1. Divide the clean cauliflower into florets and chop the stem into small cubes. Finely chop the onions and the garlic cloves.
  2. In a large soup pot heat the oil and the butter. Cook the onions and garlic until translucent, add the cauliflower, stir well and cook for 2 or 3 minutes, stirring often.
  3. Add the vegetable stock and bring to a boil. Turn down the heat and simmer for about 15 minutes or until the cauliflower is tender. Puree the soup, stir in the cream, and adjust the taste with salt, pepper, nutmeg, and some lemon juice.

Almond balls:

  1. While the soup is cooking make the almond balls. In a large bowl mix together breadcrumbs, ground almonds, the two whole eggs and salt and pepper to taste. Whisk the remaining egg white and carefully fold into the breadcrumb mixture. Leave the mixture to rest for about 15 minutes.
  2. In the meantime bring a pot of water to a boil. Wet your hands and form the little balls, I had 32 of them.
  3. Add some salt to the cooking water and simmer the balls for about 10 minutes or until cooked through. Add the balls to the soup.

Dukkah:

  1. Toast the almonds in a small frying pan without adding any fat, for a few minutes or until fragrant and golden. Stay close all the time and stir or shake the pan very often. Remove the almonds from the pan.
  2. Toast the coriander seeds the same way but for a shorter time, until they are fragrant as well. Add them to the almonds, then toast the cumin seeds, add them to the almonds as well, then toast the fennel seeds. Don't toast them all together, each sort requires another toasting time.
  3. Place all the spices in a small food processor or in a mortar with a pestle and grind them roughly. Add olive oil to form a rough paste, which can be swirled into the soup.
  4. Serve the soup with the balls, dukkah and lots of parsley sprinkled on top.
Nutrition Information:
Yield: 6 Serving Size: 1/6 of the soup
Amount Per Serving: Calories: 411Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 90mgSodium: 981mgCarbohydrates: 21gFiber: 7gSugar: 7gProtein: 12g

Nutritional information is not always accurate.


 
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