Roasted Cauliflower and Almond Soup

Cauliflower, the often forgotten Crucifer, is abundant in antioxidant & anti-inflammatory vitamins and minerals. This detoxifying soup is the perfect dish to warm up a cool evening.

1 large cauliflower, cut into florets¾ cup activated* almonds

4 tablespoons ghee**, melted

¼ cup flaked almonds

1 large brown onion, chopped

2 leeks, white part only, rinsed and chopped

6 large garlic gloves, chopped

6 cups organic chicken*** stock

juice & zest of 2 lemons

1 teaspoon sea salt

1 teaspoon freshly ground white pepper

6 thyme sprigs, leaves picked

Preheat oven to 180°C. Cut 1 cup of cauliflower into very small florets and set aside.Place the remaining cauliflower florets and almonds on a lined baking tray. Coat with 1 tablespoon of the melted ghee and season well with sea salt and pepper. Roast for 20 minutes or until the almonds are golden and fragrant. Remove from the oven and set aside.

Heat 1 tablespoon of the ghee in a small frying pan over medium heat. Add the remaining cauliflower and then the flaked almonds and cook until golden. Transfer to a paper towel and set aside.

Heat the remaining 2 tablespoons of ghee in a large saucepan over medium heat. Add the onion, leek and garlic and cook for 2 minutes or until soft. Add the roasted cauliflower and almonds, also add stock and bring to the boil. Reduce to low heat and simmer for 20 mins. Add the lemon zest and juice, and any remaining salt and pepper. Using a food processor or stick blender mix to form a soup.

Divide the soup among bowls and sprinkle with the fried cauliflower florets, flaked almonds and thyme.


* May use blanched almonds as an alternative

** Ghee may be substituted for butter or coconut oil

*** May substitute with vegetable stock