in Soup Recipes

Cauliflower soup with carrots and almonds

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Ingredients for 6 servings:

  • 1 head of cauliflower
  • 1 ½ liters vegetable broth
  • 6 large carrots
  • 100 g almonds
  • 1 pinch(s) nutmeg, freshly grated
  • 1 pinch(s) of sea salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

vegan

Wash the cauliflower and remove the leaves. Peel the carrots. Cut the vegetables into small pieces and cook them with the almonds in the broth until soft. Purée with a hand blender until a smooth soup forms. Season with nutmeg, salt, and pepper. If you don’t want to make the soup vegan or vegetarian, you can also add sausages or chicken to the soup.

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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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