YOU’LL NEED
Here are the main ingredients you’ll need to make this recipe:
*Cauliflower
*Potato
*Onion
*Garlic
IDEAS & TIPS
Let’s see a few tips:
*You might want to skip the blending if you prefer chunky soups.
*If you prefer thinner soup, simply add more water, stock or broth to thin.
*Add toasted almond flakes, the toasting enhances their flavour.
*Careful when toasting the flaked almonds, spread them evenly on the baking sheet and check every minute as they burn easily.
*This recipe can work as an easy dinner or lunch.
* This dish is can be customized easily.
SIDES AND TOPPINGS
You can eat this soup on its own, or add any of the followings, which may increase taste and nutrition:
*Add a dollop of vegan yogurt
*Fresh bread of your choice
*Seeds or pine nuts
*Rice crackers
*Garlic bread
*Breadsticks
*Chili flakes
*Croutons
*Crackers
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
ā
Ready in 30 minutes
ā
Freezer-friendly
ā Budget-friendly
ā Easy to make
ā Gluten free
ā Satisfying
ā Delicious
ā Healthy
ā
Vegan
ā
Quick
ā
Easy
MORE DELICIOUS RECIPES
Check Out These Delicious Soup Recipes:
CAULIFLOWER SOUP with ROASTED ALMOND FLAKES
(vegan, gluten free and refined sugar free)
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 2
Ingredients
*1 large head cauliflower
*750ml vegetable stock
*1 red onion
*2-3 cloves garlic
*1 tbsp olive oil
*salt & pepper to taste
For garnish:
*½ cup almond flakes
Method
1. Trim and cut cauliflower into bite-size florets. Peel and chop the potato, garlic and onion.
2. Heat oil in a large saucepan. Add onion, fry on medium heat for about 5 minutes, until the onion is translucent. Add garlic in and fry together until garlic is fragrant, for about a minute.
3. Add the potato, cauliflower florets and the vegetable stock, season with salt and pepper. Once boiling, reduce heat and simmer for about 20 minutes. Cook until everything is cooked; stir occasionally.
4. Remove from heat. Leave to cool, then blend until smooth.
5. Preheat the oven to 350F/180C/gas mark 4. Spread almond evenly on a baking sheet and bake for 3-5 minutes. Stir halfway through. Let it cool.
6. Garnish the soup & enjoy! š
Notes
*To Store: store this soup in a sealed container in the fridge for up to 3-4 days.
*To Freeze: it can be frozen for up to 6 months.
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