Creamy Cauliflower and Almond Soup

This creamy cauliflower and almond soup is a comforting and delicious way to warm up on a cold day. The cauliflower is roasted until tender and then blended with almond milk, heavy cream, Parmesan cheese, salt, and pepper. The result is a smooth and flavorful soup that is sure to please everyone at the table.

I first came up with this recipe when I was looking for a way to use up some leftover cauliflower. I had roasted a whole head of cauliflower for another dish, and I had about half of it left over. I didn't want to just throw it away, so I decided to see if I could make a soup out of it. I started by sautéing some onion and garlic in butter. Then I added the cauliflower and cooked it until it was softened. I then added some almond milk, heavy cream, Parmesan cheese, salt, and pepper. I brought the mixture to a boil and then reduced heat and simmered it for 15 minutes, or until the cauliflower was tender. Once the cauliflower was tender, I used an immersion blender to blend the soup until smooth. I then tasted it and adjusted the seasonings to my liking. I garnished the soup with fresh parsley and served it hot. This soup was a hit with my family and friends. It's creamy and flavorful, and it's a great way to use up leftover cauliflower. I've also made it with other vegetables, such as broccoli, zucchini, and carrots. It's a versatile recipe that can be easily adapted to your own taste.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 medium head of cauliflower, chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large pot or Dutch oven over medium heat, sauté the onion in butter until softened.
2. Add the garlic and cook for 1 minute more.
3. Add the cauliflower and cook for 5 minutes, or until softened.
4. Add the almond milk, heavy cream, Parmesan cheese, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the cauliflower is tender.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender and puree until smooth.
7. Serve hot, garnished with fresh parsley.

Why It Works

• Roasting the cauliflower before adding it to the soup gives it a deep, rich flavor.
• Using almond milk and heavy cream gives the soup a creamy and luxurious texture.
• Parmesan cheese adds a salty and nutty flavor to the soup.
• Salt and pepper help to balance the flavors of the soup.