Advertisement
Cauliflower Almond Soup – Stack’s Holiday Favorite

Cauliflower Almond Soup – Stack’s Holiday Favorite

Cauliflower and almonds are a food match made in heaven. Using almond-cashew cream in place of regular heavy cream creates a rich soup without all the saturated fat. Almond-cashew cream is sold in the health food section of the grocery store. Read more about chef Jennifer Stack here.
Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Directions

Yield:
4 servings

Serving size:
1/4 of recipe

1. Heat the almond oil in a large soup pot over medium heat. Add the celery and cook until it begins to soften. Add the leak and continue to cook until both vegetable are soft.

2. Steam a few cauliflower florets and set aside for garnish. Add the remaining cauliflower, broth, salt, pepper, and nutmeg to the vegetable mixture and bring it to a boil. Simmer until the cauliflower is soft, about 10 minutes.

3. Puree the soup in a blender or food processor. Stir in the almond-cashew cream. Serve each bowl of soup garnished with 1 tablespoon of the parsley, 2 tablespoons of the almonds and a few of the reserved cauliflower florets.

Nutrition Information:

Calories: 195 calories, Carbohydrates: 14 g, Protein: 7 g, Fat: 14 g, Saturated Fat: 1.5 g, Sodium: 274 mg, Fiber: 4.5 g

Recipe courtesy of Chef Jennifer Stack.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe