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creamy and vegan cauliflower almond soup in a bowl with a spoon in it.
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5 from 3 votes

Creamy Cauliflower Almond Soup

Make this creamy cauliflower almond soup recipe; it is warm and comforting! This easy vegan soup is creamy and rich in flavor without any cream or cheese. Perfect for cold days!
Prep Time10 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: Middle East
Servings: 4 -6 servings
Calories: 268kcal
Author: Adina

Equipment

  • Dutch oven or another heavy-bottomed pot, Note 1
  • Food processor or blender, Notes 2,3

Ingredients

  • 2 lbs cauliflower 1kg, Note 4
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 garlic cloves
  • ½ cup whole almonds 75 g, Note 5
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sweet paprika
  • ¼ teaspoon turmeric
  • ¾ teaspoon fine sea salt more to taste
  • ½ teaspoon ground black pepper
  • 2 cups vegetable stock 500 ml, Note 6
  • 2 cups almond milk 500 ml, Note 7
  • 2-3 tablespoons lemon juice freshly squeezed, to taste
  • chopped parsley
  • drizzle olive oil optional

Instructions

  • Chop: Chop the cauliflower roughly.
    2 lbs cauliflower / 1 kg
  • Roast cauliflower: Heat the oil in the pot. Place the florets in the pot and roast them on medium-high heat, stirring regularly, until most pieces develop brown spots (about 7 minutes).
    2 tablespoons olive oil
  • Add chopped onion, garlic, and almonds and stir for another 2 minutes. Scrape the bottom of the pan thoroughly.
    1 medium onion + 2 garlic cloves + ½ cup whole almonds / 75 g
  • Add the spices and stir for 1 minute; keep scraping the bottom of the pan.
    1 teaspoon cumin + 1 teaspoon coriander + 1 teaspoon sweet paprika + ¼ teaspoon turmeric + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
  • Simmer: Add stock and almond milk. Stir well, bring to a boil, and simmer the soup, covered, for 12-15 minutes or until the cauliflower is soft.
    2 cups vegetable stock / 500 ml + 2 cups almond milk / 500 ml
  • Blend the cauliflower almond soup until perfectly smooth (Notes 2,3).
  • Adjust the taste with lemon juice, more salt, and pepper. Sprinkle with chopped parsley and drizzle a little olive oil (optional) on top before serving.
    2-3 tablespoons lemon juice + chopped parsley + drizzle olive oil

Notes

  1. Pot: Use a Dutch oven or another heavy-bottomed pot, preferably nonstick, to avoid burning the ingredients.
  2. Blending the soup: Although I typically suggest using an immersion blender for blending hot soups, using a food processor or stand blender might yield better results for this particular recipe. While an immersion blender can handle the soft almonds well enough, there may still be some remaining bits. A food processor or stand blender will guarantee a perfectly smooth soup texture.
  3. Precautions when using a blender or food processor: Let the soup cool slightly. Blend in smaller batches to prevent overflow. Start blending at a low speed and hold the lid securely. Use a kitchen towel to catch splatters.
  4. Cauliflower: 2 lbs of cauliflower is approximately one large head or two small. You can use frozen cauliflower florets to make the soup (thawed and patted dry), but due to its higher moisture content, you might not get the same roasted effect.
  5. Almonds: I had almonds with their skin on. For a lighter-colored soup, use blanched almonds.
  6. Stock: You can also make the soup with chicken stock.
  7. Milk: Whole cow milk works just as well.

Nutrition

Serving: 1/6 of the soup | Calories: 268kcal | Carbohydrates: 22g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 1155mg | Potassium: 893mg | Fiber: 8g | Sugar: 8g | Vitamin A: 515IU | Vitamin C: 115mg | Calcium: 268mg | Iron: 2mg