Cauliflower Almond and Nutmeg Soup brings together three wonderful flavours that work so well together. I adore this gluten-free, vegan winter soup. It just makes sense! Rich, warming, smooth and full of winter goodness.

Perfect for lunch, dinner and even fancy enough for a dinner party. Cauliflower Almond and Nutmeg Soup goes really well with a simple salad such as Endive Salad with Pears and Almonds or as a starter to Roasted Winter Vegetables with Almonds and Olives.

Allergy Information – Cauliflower Almond and Nutmeg Soup

Cauliflower, Almond and Nutmeg Soup is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.

Top Tips – Cauliflower Almond and Nutmeg Soup

Roasting cauliflower brings out the subtle, nutty flavours and the smooth texture. Roasting alters the depth of flavour and the texture so much, do not be tempted to boil the cauliflower instead.

You do not need to use stock powder but if you do double check the ingredients for gluten-free, vegan and allergens.

I can highly recommend using an immersion blender to blend the soup smooth. Immersion blenders make soup so easy.

For more fabulous gluten-free, vegan (and allium-free and coconut-free) soups. Download my FREE E Book: 10 Quick, Easy and Delicious Soups. Just click the button below, sign-up and download.

Recipe – Cauliflower, Almond and Nutmeg Soup

Difficulty easy – medium
Serves 4-6
Preparation time 5 minutes
Cooking time 75 minutes

Ingredients – Cauliflower Almond and Nutmeg Soup

1 large head of cauliflower (~1 kilogram)
1 tablespoon vegetable oil
Vegetable stock powder or paste (according to instructions to make 1 litre) – optional
1 litre unsweetened almond milk (un-roasted if possible)
50 grams ground almonds
0.75 teaspoon freshly grated nutmeg
20 grams toasted, slivered almonds
Sea salt flakes and freshly ground black pepper

Method – Cauliflower Almond and Nutmeg Soup

1. Preheat the oven to 190 C (fan)
2. Remove the outer leaves of the cauliflower, clean and trim it. Place the vegetable oil in to the palm of one hand and gently rub this over the head of the cauliflower
3. Sit the cauliflower base down and using either baking foil or grease-proof paper form a kind of bowl. Place the cauliflower on a baking tray and bake in the over for approximately 60 minutes or until the cauliflower is slightly soft and lightly browned. Remove from the oven
4. Place the vegetable stock powder/ paste in a large pan, add a few tablespoons of the almond milk and mix well. Slowly add the rest of the almond milk, the ground almonds and the nutmeg. Place on a gentle heat
5. Gently separate the cauliflower in to florets and cut the stalks in to chunks. Add the cauliflower to the pan with any roasting juice
6. Bring to a simmer and cook gently for 15 minutes until the soup is slightly thickened. Using an immersion blender blend the soup until smooth. Check seasoning (you may need to add a little sea salt and ground black pepper)
7. Serve warm sprinkled with toasted slivered almonds.