From the kitchen
Roasted Cauliflower & Almond Soup
Blended roasted cauliflower thinned to a velvety texture with almond milk, for a soup that reads rich without any cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
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
- 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.
Kitchen note
Adding the almond milk off the heat, after puréeing, is what keeps this soup silky — almond milk stirred into a hard-simmering purée is the fastest way to end up with a grainy, separated soup.
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