Spanish Cauliflower and Almond Soup Recipe
Creamy cauliflower soup with ground almonds is a mild yet very aromatic dish inspired by Andalusian nut-based soups. In Spain, such soups are often served for lunch as a first course before fish or meat appears on the table. Thanks to the almonds, the soup is filling but still light, so it also works well as a simple main dish on its own.
This soup combines the delicate flavor of cauliflower with the richness of almonds, inspired by traditional Andalusian nut-based soups. It is naturally creamy without needing much dairy, pleasantly filling yet light, and works both as an elegant starter and as a simple everyday main course.
Chef's tips
Toast the almonds carefully—if they brown too much, they will give the soup a bitter taste. Use a good-quality vegetable stock, as it strongly influences the final flavor. If you prefer a very silky texture, strain the blended soup through a fine sieve. White pepper is worth using here, as it adds a gentle heat without dark specks in the pale cream.
How to serve
Serve the soup in warmed bowls, topped with flaked almonds and fresh parsley. A drizzle of good extra virgin olive oil on top adds a Spanish touch. It pairs well with toasted rustic bread, garlic bread, or a simple green salad with a lemony dressing.
Ingredients
- cauliflower medium, cut into florets - 1 piece
- potatoes peeled, diced - 200 g
- onion chopped - 1 piece
- garlic chopped - 2 cloves
- blanched almonds skinned - 60 g
- vegetable stock - 1 l
- olive oil - 3 tablespoons
- milk can be plant-based - 200 ml
- salt to taste
- white pepper to taste
- flaked almonds for serving, optional - 2 tablespoons
- parsley chopped, for serving - 2 tablespoons
Preparation
- Toast the blanched almonds in a dry pan over medium heat for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened and slightly translucent but not browned. Add the garlic and cook for 1 minute more.
- Add the cauliflower florets and diced potatoes. Stir with the onion and garlic and cook for 3–4 minutes so the vegetables warm through and are coated in the oil.
- Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 15–18 minutes, until the cauliflower and potatoes are very tender.
- Add the toasted almonds to the pot (reserve a tablespoon for garnish if you like). Remove the pot from the heat and pour in the milk.
- Blend the soup with a blender until smooth and creamy. If it is too thick, add a little water or more stock. Season to taste with salt and white pepper.
- Gently reheat the soup for another 2–3 minutes over low heat, without bringing it to a vigorous boil. Serve sprinkled with flaked almonds and parsley.
Storage
Zupę przechowuj w słoiku lub pojemniku. Przy podgrzewaniu mieszaj, bo może lekko zgęstnieć – w razie potrzeby dolej odrobinę wody lub mleka.
