Spiced Roasted Cauliflower & Almond Soup

02/04/2020

This creamy vegan cauliflower soup pairs perfectly with the Indian spices robust flavours. It might not sound appealing but when roasted with garlic, cauliflower is utterly delicious. There is no better time to cosy up with a bowl of this luxurious thick soup!

Serves: 4

Prepare: 15 minutes

Cook: 55 minutes

Ingredients:

  • 2 tbsp sunflower oil
  • 2 ½ tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 2 tsp ground turmeric
  • 2 onions, cut into wedges
  • 4 garlic cloves, unpeeled
  • 100g blanched almonds
  • 500ml fresh vegetable stock
  • 200ml unsweetened almond drink
  • 25g toasted flaked almonds
  • extra virgin olive oil, to serve

1. Preheat the oven to 180°C, gas mark 4. Mix the oil, 2 tsp cumin seeds and the remaining spices together in a large bowl. Add the onions, cauliflower and garlic; season. Toss to coat evenly. Arrange in a single layer in a roasting tin, bake for 50 minutes, turning halfway, until cooked through and a little charred. Meanwhile, put the blanched almonds on a baking tray; roast for the last 6 minutes of the cauliflower's cooking time.

2. When the vegetables are cooked, set aside the garlic cloves and scrape all the vegetables into a blender or food processor. Squeeze the garlic out its skin; add along with the roasted almonds (set aside the cumin seeds) and half of the stock. Blend until smooth. Pour the remaining stock and almond drink and blend until smooth; season.

3. Pour the soup into a pan and bring to a gentle simmer. Season if needed, and add a little water if too thick. Divide between 4 bowl and top with the toasted flaked almonds and reserved cumin seeds, plus a drizzle of extra virgin olive oil. Serve with naan bread, if liked.

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