in Soup Recipes

Soup with cauliflower and almond butter

updated

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Ingredients for 3 servings:

  • 400 g cauliflower florets, frozen
  • 2 onions
  • 500 ml vegetable stock
  • 3 tbsp almond butter, white
  • salt and pepper
  • possibly chervil, dried
  • possibly pumpkin seeds, grated
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, easy, quick

Roughly chop the onions and heat the oil in a pan. Sauté the onions until translucent, then add the cauliflower florets and sauté briefly. Add the vegetable stock and simmer until the cauliflower is tender. Add the almond butter, simmer briefly, season with salt and pepper, and purée thoroughly with a hand blender. If the soup is too thick, add more vegetable stock and adjust the seasoning. To serve, sprinkle with dried chervil and/or ground pumpkin seeds, if desired, but you can also omit them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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