Filling, velvety smooth and spiced with warm and fragrant ras el hanout spice mix, this Vegan Creamy Cauliflower Soup is a perfect winter warmer! Made with ground almonds, you won’t believe this dairy-free cauliflower soup has no cream in it! We drizzled the soup with spicy harissa and sprinkled it with earthy toasted almonds for some extra flavour and texture!
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Is Cauliflower Underrated?
Cauliflower is a wonderful filling ingredient, especially when you’re following an all-plant diet. Without being too calorific, cauliflower is really satisfying and full of fibre. Furthermore, cauliflower contains a lot of antioxidants and various nutrients, including significant amounts of Vitamins C, K and B6.
|Nutrients Found in 1 Cup (128g) of Cauliflower:|
Fibre: 3 grams
Vitamin C: 77% of the RDI
Vitamin K: 20% of the RDI
Vitamin B6: 11% of the RDI
Folate: 14% of the RDI
Pantothenic acid: 7% of the RDI
Potassium: 9% of the RDI
Manganese: 8% of the RDI
Magnesium: 4% of the RDI
Phosphorus: 4% of the RDI
Ingredients and Substitutes
Only 5 main ingredients, two optional toppings and some crusty bread to serve this dairy-free cauliflower soup! Simple and delicious.
- vegetable oil: or any other odourless oil, like rapeseed or sunflower oil.
- ras el hanout: adds all the flavour to this Moroccan cauliflower soup. If you want to make your own spice mix, have a look at our Ras El Hanout Spice Blend recipe.
- cauliflower: you will need about 225-250g of raw cauliflower for one portion.
- ground almonds: also known as almond flour. Choose finely ground almonds for the velvety non-grainy texture in this creamy vegan cauliflower soup. Almonds are the best way to add that smooth creaminess to cauliflower soup without cream or milk.
- vegetable stock: make sure it’s vegan if required.
- harissa: to drizzle on top. If your harissa is too thick, mix it with a little oil to make it drizzlable consistency.
- almond flakes: to sprinkle on top.
- crusty bread: to serve
Step-by-Step Cauliflower and Almond Soup Recipe
First, break up your cauliflower into florets. Heat 1 tbsp of oil in a large pot. Then add ras el hanout and fry for 30 seconds until fragrant. If you don’t have any ras el hanout handy, it’s very simple to mix it yourself. Here’s the recipe for our ras el hanout spice mix.
Add cauliflower florets, and ground almonds and stir to coat in spices. Then pour in hot vegetable stock, cover with the lid, bring to the boil and leave to simmer on low heat for 20 minutes or until cauliflower is tender.
In the meantime, toast almond flakes in a dry pan until slightly browned and smelling nutty.
When the cauliflower is tender, tip into a liquidised or use a stick blender to make a silky smooth Moroccan Cauliflower Soup. Finally, divide it between two bowls, drizzle with harissa and scatter toasted almond flakes on top.
Serve this Cauliflower and Almond Soup with some crusty bread for a more substantial meal! We absolutely love crusty sourdough with it!
There are a couple of reasons that would contribute to Cauliflower & Almond Soup being too thin. First, make sure the weight of cauliflower indicated in the recipe is of the prepared cauliflower florets (once all the outer leaves have been removed). Second, make sure to use finely ground almonds that will absorb the moisture and thicken the soup better.
If you don’t have any harissa, try it with jerk paste (equally delicious). Alternatively, drizzle some chilli oil on top!
What To Serve Cauliflower Almond Soup With?
Just like with other soups, we like some bread with it! If you’re looking for an all-plant-based feast, try it with:
Other Delicious Soup Recipes
Did you enjoy our Vegan Cauliflower and Almond Soup? If you love having soups for lunch, you can find more ideas in our Soup Section. Three you will find a number of warming soups for a cold winter day as well as some fresh summer soups perfect for al fresco dining in the garden!
Creamy Vegan Cauliflower Soup
- Liquidiser or Stick Blender
- 1 tbsp vegetable oil
- 1 tsp ras el hanout
- 450 g cauliflower cut into florets
- 30 g ground almonds
- 500 ml vegetable stock
- 1 tsp harissa paste, to drizzle on top optional
- 25 g almond flakes, to sprinkle on top optional
- 2 slices of crusty bread to serve
- Heat oil in a large pot, add ras el hanout and fry for 30 seconds until fragrant.
- Add cauliflower florets, ground almond and stir to coat in spices. Then pour in the vegetable stock, cover with the lid, bring to the boil and leave to simmer on low heat for 20 minutes or until cauliflower is tender.
- In the meantime, toast almond flakes in a dry pan until slightly browned.
- When the cauliflower is cooked, tip into a liquidised or use a stick blender to make a silky smooth soup. Divide between two bowls, drizzle with harissa and scatter toasted almond flakes on top.
- Serve with some crusty bread for a more substantial meal!