Cauliflower and almond soup


This soup is an easy recipe which makes the most of seasonal cauliflowers. The almonds create a healthy, nutty creaminess.


  • 1x head of cauliflower cut into florets

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 leek diced whites only

  • 2 stalks of celery diced

  • 3 cloves of garlic finely diced

  • 1.5 litres of vegetable stock

  • 1 cup raw almonds blanched and peeled

  • Roasted slivered almonds (Garnish)

  • Chives finely chopped (garnish)


Step 1.  
Preheat oven to 180oc. Toss cauliflower in olive oil. Bake in oven for 10-15min till lightly roasted.

Step 2
In a large saucepan melt butter. Add leeks and celery and cook on low heat stirring occasional until transparent and tender. Add garlic. Cook for further 2 min.

Step 3
Place cauliflower and almonds into leek mixture and mix through. Add stock and bring to boil.


Step 4
Take soup off heat. Blend until smooth.

Step 5
Serve in bowls garnish with slivered almonds and chives.