Roasted cauliflower and almond chowder
Prep
30 min
Cook
1h
Serves
4-6
Skill
Vegetarian
Prep
30 min
Cook
1h
Serves
4-6
Skill
LunchboxEntertainingDairy and Lactose FreeSo Good Almond and Coconut MilksDinnerWinter WarmersMainsSoy FreeGluten Free
A hearty and warming winter soup, fragrantly spiced and packed with the goodness of extra vegetables, toasted nuts and seeds.
This recipe is just one of 25 heart-warming and body-loving recipes you’ll find in our Winter Weeknights cookbook available here.
Ingredients
- 1 medium cauliflower, trimmed, cut into florets
- 1 tbs olive oil
- 1/2 cup ground almonds
- 2 tsp cumin or caraway seeds
- 2 tbs olive oil
- 1 onion, peeled, diced
- 2 celery stalks, diced finely
- 4 cloves garlic, peeled, crushed
- 2 carrots, peeled, diced
- 2 parsnips, peeled, diced
- 1/2 tsp dry mustard powder
- 6 cups (1.5l) So Good™ Unsweetened Almond milk
- 2 tbs fresh parsley, roughly chopped
To season: salt and pepper to taste
To garnish: croutons and fresh parsley
Nutrition per serving
1140 kJ
energy kj
10 g
protein
2 g
saturated fat
11.2 g
dietary fibre
23 g
carbohydrate
11 g
sugars
175 mg
sodium
Method
- Preheat oven to 180°C. Line a baking tray with baking paper. Rinse cauliflower florets and drain well, then place on baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast for 30 minutes, then remove from the oven and set aside.
- While the oven is still hot, spread the ground almonds over another baking tray. Sprinkle with the cumin and caraway seeds. Toast in oven for 8 minutes, stirring halfway through. When almonds are golden brown, remove from the oven and set aside.
- Heat a large 4-6 litre pot with the second measure of olive oil on a medium heat. Fry the onion, celery, garlic, carrots and parsnips for 5 minutes until tender. Add the mustard powder, roasted cauliflower and the So Good™ Unsweetened Almond Milk and allow to simmer for 20-25 minutes. Add the chopped parsley and stir through.
- Use a stick mixer to lightly blend the soup, leaving some still chunky. Add more milk to thin down if necessary.
- Serve the hot chowder sprinkled with the almond and toasted seed mix. Garnish with croutons and parsley.
- 1 medium cauliflower, trimmed, cut into florets
- 1 tbs olive oil
- 1/2 cup ground almonds
- 2 tsp cumin or caraway seeds
- 2 tbs olive oil
- 1 onion, peeled, diced
- 2 celery stalks, diced finely
- 4 cloves garlic, peeled, crushed
- 2 carrots, peeled, diced
- 2 parsnips, peeled, diced
- 1/2 tsp dry mustard powder
- 6 cups (1.5l) So Good™ Unsweetened Almond milk
- 2 tbs fresh parsley, roughly chopped
To season: salt and pepper to taste
To garnish: croutons and fresh parsley
Nutrition per serving
1140 kJ
energy kj
10 g
protein
2 g
saturated fat
11.2 g
dietary fibre
23 g
carbohydrate
11 g
sugars
175 mg
sodium
- Preheat oven to 180°C. Line a baking tray with baking paper. Rinse cauliflower florets and drain well, then place on baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast for 30 minutes, then remove from the oven and set aside.
- While the oven is still hot, spread the ground almonds over another baking tray. Sprinkle with the cumin and caraway seeds. Toast in oven for 8 minutes, stirring halfway through. When almonds are golden brown, remove from the oven and set aside.
- Heat a large 4-6 litre pot with the second measure of olive oil on a medium heat. Fry the onion, celery, garlic, carrots and parsnips for 5 minutes until tender. Add the mustard powder, roasted cauliflower and the So Good™ Unsweetened Almond Milk and allow to simmer for 20-25 minutes. Add the chopped parsley and stir through.
- Use a stick mixer to lightly blend the soup, leaving some still chunky. Add more milk to thin down if necessary.
- Serve the hot chowder sprinkled with the almond and toasted seed mix. Garnish with croutons and parsley.