Creamy Vegan Cauliflower Soup With Almonds
Filling, velvety smooth and spiced with warm and fragrant ras el hanout spice mix, this Vegan Cauliflower Soup With Almonds is a perfect winter warmer! Made with ground almonds, you won't believe this dairy-free cauliflower soup has no heavy cream in it! We drizzled this creamy soup with spicy harissa and sprinkled it with earthy toasted almonds for some extra flavour and texture!
Equipment
- Liquidiser or Stick Blender
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon ras el hanout
- 450 g cauliflower cut into florets
- 30 g ground almonds
- 500 ml vegetable stock hot
- 1 teaspoon harissa paste, to drizzle on top optional
- 25 g almond flakes, to sprinkle on top optional
- 2 slices of crusty bread to serve
Instructions
- Heat oil in a large pot, add ras el hanout and fry for 30 seconds until fragrant.
- Add cauliflower florets and ground almond and stir to coat in spices. Then pour in the vegetable stock, cover with the lid, bring to a boil and leave to simmer on low heat for 15-20 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.
Nutrition
Calories: 367kcalCarbohydrates: 35gProtein: 13gFat: 22gSaturated Fat: 7gSodium: 1247mgPotassium: 812mgFiber: 9gSugar: 9gVitamin A: 533IUVitamin C: 108mgCalcium: 169mgIron: 3mg
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