Cauliflower and almond soup

Starters and soups

  • Serves: 6
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
Cauliflower on display in Stourhead farm shop © NTPL/David Levenson

Cauliflower on display in Stourhead farm shop


75g (3oz) butter

1 medium onion, peeled and chopped

1 medium cauliflower, divided into florets

110g (4oz) flaked almonds

1⁄4 teaspoon nutmeg

1⁄4 teaspoon turmeric

850ml (11⁄2 pints) vegetable stock

Salt and pepper to taste


Melt the butter in a large pan. Sauté the onion until soft but not coloured, then add the cauliflower, almonds (retain a few almonds to garnish when serving), nutmeg and turmeric.

Stir well so that all the ingredients are thoroughly combined and cook gently for 5 minutes.

Add the vegetable stock, bring to the boil, cover the pan, reduce the heat and simmer until the cauliflower is cooked.

Blend the soup until it is smooth, then season with salt and pepper to taste.

Reheat if necessary and serve with a scatter of toasted almonds on the top.