Easy Roasted Cauliflower and Almond Soup

Easy Roasted Cauliflower and Almond Soup


  • 2 tbsp Carrington Farms Almond Cooking Oil
  • 1 medium cauliflower, cut into pieces
  • 3.5 oz. raw almonds (with skin preferred)
  • 5 cloves garlic, minced
  • 3-5 bay leaves
  • 1/2 tsp grated nutmeg
  • 4 cups vegetable stock
  • 1/2 tsp white pepper
  • 2 tsp Dijon mustard
  •  2 tbsp nutritional yeast

Soup Garnish:


  1. Preheat the oven to 400 F. Line a large baking tray with foil.
  2. Toss cauliflower in 1 tbsp  Carrington Farms Almond Cooking Oil, spread on the tray, and optionally sprinkle with salt. Roast for 25 minutes.
  3. Meanwhile, place the almonds in a separate tray and cook on the bottom rack of the oven (below the cauliflower) for 8 minutes.
  4. In a large saucepan, sauté garlic in the remaining Carrington Farms Almond Cooking Oil for 2 minutes over low-medium heat.
  5. Add roasted almonds, bay leaves, nutmeg, white pepper, and vegetable stock to the saucepan. Bring to a simmer, then add the roasted cauliflower, saving some for garnish.
  6. Simmer, covered for 20 minutes. Remove from heat, stir in Dijon mustard and nutritional yeast, and remove bay leaves.
  7. Use an immersion blender or transfer to a blender to blend until smooth. Adjust seasoning.
  8. Serve warm with garnishes and enjoy!

Fried Garlic:

  1. Slice 3 peeled garlic cloves thinly and fry in medium-hot Carrington Farms Almond Cooking Oil for up to 20 seconds until golden brown.
  2. Drain on kitchen paper to avoid bitterness.