Public recipe with member extras
Roasted Cauliflower & Almond Soup
Blended roasted cauliflower thinned to a velvety texture with almond milk, for a soup that reads rich without any cream.
Soups & Broths · Savory Soups, Sauces & Entrées · Elegant Starters · Light Lunches
What you need
Ingredients
- 1 large head Cauliflower, cut into florets
- 3 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic
- 3 cups Vegetable Broth
- 1 cup Unsweetened Almond Milk
- Salt and Pepper, to taste
- Toasted Almonds, to garnish
Method
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower with 2 tablespoons olive oil and roast 25 to 30 minutes until deeply golden.
- Sauté the onion and garlic in the remaining oil over medium heat until soft, about 5 minutes.
- Add the roasted cauliflower and vegetable broth, bring to a simmer, and cook 10 minutes.
- Purée until completely smooth using an immersion blender.
- Remove from direct heat and stir in the almond milk. Season and garnish with toasted almonds.
From The Arrogant Hippie Culinary Journal: Almond Milk Edition by Aunesty Janssen
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