Meat-Free Monday: Cauliflower Soup with Almonds

May 7, 2012

Who doesn’t love cauliflower soup? This vegetarian recipe makes a fantastic, easy dinner, topped with crunchy macadamias. Simply serve with your favourite crusty bread!

Serves 6


1 head cauliflower, cut into flowerets

2 cup salt reduced vegetable stock

4 cups water

1 medium onion, roughly chopped

1 small clove garlic, crushed

1 small fennel bulb chopped

2 teaspoon lemon juice

1/3 cup almond meal

1/3 cup chopped toasted macadamias

6 medium wholegrain bread rolls, to serve


1. Place cauliflower, stock, water, onion, garlic and fennel in a large saucepan over medium heat. Simmer for 20-25 minutes until very soft.

2. Transfer mixture to a food processor, add lemon juice and blend until roughly combined. Add almond meal and continue blending until smooth. Serve topped with toasted macadamias and a bread roll.

What are you cooking tonight?

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