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Jun 5, 2014 BY Joy McCarthy

Almond Cauliflower Chilled Soup

—  found in  Food  —

Dear Joyous Readers,

I always get excited when I have a new recipe to share, especially when it has some of my favourite ingredients: almonds and cauliflower. I had so much fun creating this video for you and I hope you enjoy it. Not only will you get a fantastic recipe, but you will also learn the health benefits of almonds and cauliflower.

This creamy soup is perfect on a hot summer day or warmed on the stovetop in the winter. Either way, once you've cooked your cauliflower (which doesn't take long), this recipe is super quick to make.

Cauliflower, just like kale, cabbage and broccoli is an anti-cancer POWER food. If you have a hypothyroid then this is a great recipe for you because the cauliflower is cooked. You can either flash boil or steam the cauliflower.

Make your own almond milk! You will notice one of the ingredients is almond milk. I highly recommend you make your own because then you don't have to worry about any unnecessary additives. Plus it tastes so much better. Here is a recipe video for Almond Milk. You can simply omit the vanilla and dates to make it more savoury.

Enjoy the recipe video!

 

It's always great to get your feedback! Are you enjoying these recipe videos that I've been creating for you? Please let me know if there is a particular recipe you would love to see as a video in the comment section below.

Soups
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Ingredients
  • 1/2 medium head cauliflower, cut into 1-inch florets
  • 1 cup almond milk
  • ½ cup filtered water
  • 1 ½ cups raw almonds
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons lemon juice
  • ¼ chopped sweet onion
  • 1 medium seedless cucumber, coarsely chopped
  • 1/3 cup extra-virgin olive oil
  • 1 tsp sea salt
Instructions
  1. In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes. Or steam. Drain, rinse under cold water until cool and drain well.
  2. In a blender, combine cooked cauliflower, almond milk, water, raw almonds, chopped garlic, lemon juice, onion, cucumber, 1 1/4 cups (reserve ¼ cup for toasting) almonds, blend until smooth. Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the soup. Season the soup with salt and refrigerate until chilled, about 1 hour.
  3. TOASTED ALMONDS
  4. Preheat the oven to 350°. Spread the remaining 1/4 cup of slivered almonds on a cookie sheet or pie plate and toast for about 6 minutes, until fragrant and lightly golden. Pour the soup into bowls. Garnish the soup with the toasted almonds and enJOY!
  5. Serves 4 to 6

 

JOYOUS ADDITIONS: You could also experiment and make this exact recipe with broccoli instead cauliflower and it would be a 1 to 1 ratio. There are herbs and spices that would be lovely as well. I would recommend a dash of nutmeg -- especially when the chilly weather sets in as it's such a warming spice and extremely anti-inflammatory too. In the summer, cilantro or basil would be fresh and detoxifying.

Lastly, this soup would go really nicely with the Chopped Kale and Beet Salad.

The photo below is from our video shoot. :)

Have a joyous day!

Joy

Jun 5, 2014 BY Joy McCarthy
7 Comments
Linda   •   June 9, 2014

My soup didn't come out creamy ): Do you recommend a certain blender(s)?

Reply
Kate McDonald-Walker   •   June 9, 2014

Beth   •   June 11, 2014

I am definitely enjoying the recipe videos, thank you for putting them together! I can't wait to try this one :)

Reply
Kate McDonald-Walker   •   June 12, 2014

Carol   •   June 16, 2014

I made this today and absolutely love it! I have a Waring blender which has decent power and it blended everything perfectly and gave it a thick and creamy texture. This will be a go-to recipe for the whole summer for sure!

Reply

Anna Gonzalez   •   September 10, 2014

What model of blender do you use in the video? Thank-you very much.

Reply
Kate McDonald Walker   •   September 11, 2014

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