Cauliflower and Almond Soup with Roasted Cauliflower & Dill

PREP TIME: 15mins


Its Autumn in Cape Town and to me its music to my ears as it is officially the start of the comfort food season.

Is there anything more comforting than a steaming bowl of soup? To me, it’s feels like a hug in a bowl, I love it so much I even wrote an ebook all about soups!

Here, organic cauliflowers simmer in almond milk and whizz until silky smooth and top with toasty golden almond flakes and roasted cauliflowers.

I love the fact that this super creamy soup is sophisticated enough to serve as starter but equally filling and nourishing for a family meal.

Serves 4

Freezer Friendly

Serving Suggestion:

Serve with roasted cauliflower florets and roasted flaked almonds.

What you'll need:

a hand-held blender or food processor.


  • 4 tablespoons olive oil
  • 1 large onion, finely sliced
  • 3 garlic cloves, minced
  • 2 small cauliflowers (850g), cut into florets, leaves reserved, stalks finely sliced
  • 250g potatoes,(3 large ones) peeled, cut into cubes
  • 1,2 litres vegetable stock
  • 1 cup (250ml) almond milk
  • few sprigs of fresh dill, leaves removed, chopped
  • salt & ground white pepper
  • Garnish: 3 tablespoons toasted almond flakes (opt)


  1. If making the garnish, preheat the oven to 190c, roast about 1 cup small cauliflower florets and any leaves in the oven with oil and seasoning until starting to caramelise, keeping an eye on the texture, eating overcook caulis is not fun. Keep aside. (you can roast the almond flakes at the same time, they will take about 7 minutes).
  2. Heat the oil in a medium saucepan, add the onion, cauli stalks and two pinches salt, cook gently, covered, until everything is soft. Add the garlic, cook until fragrant, 3 minutes, adding another pinch of salt and white pepper.
  3. Add the potatoes and almond milk and bring to a gentle simmer, simmer for 5 minutes or until the milk starts to thicken as the potatoes start to release their starch.
  4. Start by adding only 1 litre of stock (we might add more later) and bring to a gentle simmer, cook until the potatoes are soft. Add the cauliflower florets and simmer for 7-10 minutes, until fork tender. Taste and season with salt (prob 1 teaspoon) and 1/4 teaspoon white pepper. Let the soup cool a little before adding the dill. Whizz the soup until smooth, adding more liquid (a little at a time) until you are happy with the thickness.
  5. To serve, ladle the soup into bowls, top with roasted cauliflower, flaked almonds and some dill leaves. A good crack of pepper and a drizzle of olive oil will never go amiss.
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