Creamy Cauliflower & Smoked Almond Soup
Creamy Cauliflower & Smoked Almond Soup is a rich and smoky vegan soup that’s perfect for cosy days. Roasted cauliflower and garlic add depth, while smoked almonds provide a delicious, nutty flavour. This easy recipe is dairy-free, plant-based, and ideal for anyone looking for a quick, flavourful meal with a twist.
Ingredients
- 1 medium cauliflower chopped into florets
- 1 small onion diced
- 3 cloves garlic
- 2 tbsp almond butter
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 600 ml veggie stock
- 200 ml plant-based milk I used soya milk
- Olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
Make the Smoked Almonds
- Preheat the oven to 150°C (300°F).
- In a bowl, combine soy sauce, smoked paprika, garlic powder, maple syrup and 2 table spoons of olive oil.
- Toss the almonds in the marinade until fully coated. Let them sit for 10 minutes to absorb the flavours.
- Spread the almonds in a single layer on a lined baking tray. Bake for 20–25 minutes, stirring halfway through.
- Let them cool completely (they will crisp up as they cool). Store in an airtight container for up to 2 weeks.
Roast the Cauliflower & Garlic
- Preheat the oven to 200°C (400°F).
- Toss the cauliflower and unpeeled garlic cloves with olive oil, smoked paprika, cumin, salt, and black pepper.
- Roast for 20–25 minutes until golden and slightly charred.
Sauté the Onion
- In a large pot, heat 2 table spoons of olive oil over medium heat.
- Add the diced onion and sauté until soft (about 5 minutes).
Blend the Soup
- Add the roasted cauliflower and garlic, vegetable stock, almond butter, and nutritional yeast to the pot.
- Use an immersion blender to blend until smooth, or transfer to a high-speed blender in batches.
- Stir in the plant-based milk and lemon juice, then warm through on low heat.
Adjust & Serve
- Taste and adjust seasoning. If it’s too thick, add more broth or plant-based milk.
- Serve hot, topped with crispy shallots, extra smoked almonds, and a drizzle of almond butter or olive oil.
Notes
- Almond Butter Substitutes: If you're looking for a nut-free option, swap the almond butter with sunflower seed butteror tahini. Both will still add creaminess and a rich flavour without the nuts.
- Make It Gluten-Free: This recipe is naturally gluten-free, but make sure your soy sauce or tamari is labelled gluten-free. You can also substitute tamari for an extra punch of flavour in place of soy sauce.
- Roasting vs. Sautéing: Roasting the cauliflower and garlic is optional but highly recommended for extra depth and flavour. However, if you're short on time, you can sauté them directly in the pot with the onion to save on cooking time.
- Save Time with Pre-Smoked Almonds: If you want to save time, you can use shop-bought pre-smoked almonds.
- Storage & Freezing: This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. When reheating, add a splash of plant-based milk or broth to maintain its creamy texture.
- Serving Ideas: Serve this soup with crusty bread or a side of garlic vegan naan for a hearty meal. It also pairs well with a light salad or grilled veggies on the side.