Spicy Cauliflower and Potato Soup

Ingredients 0/13

Step 1

Gently heat your oven to 400°F (200°C). Toss the cauliflower florets and chopped onions with some olive oil, cumin, coriander, salt, and pepper right on a baking sheet. Spread everything out and roast it in the oven until the cauliflower gets nicely browned but still has a bit of bite, about 25 minutes.

Step 2

While the veggies are roasting, melt some butter in a big pot over low heat. Add minced garlic and let it cook gently until it smells amazing, around 3 minutes. Stir in the diced potatoes and a pinch of turmeric, then pour in your stock. Turn the heat up to medium and bring it to a simmer. Cover and let it cook until the potatoes are tender, about 10 minutes.

Step 3

Once the cauliflower and onions are done, take out about a cup and set it aside for later. Add the rest to the pot, stir everything together, and let the soup simmer for another 5 minutes so the flavors can blend.

Step 4

While the soup is simmering, toast the almonds in a dry skillet over low heat. Keep stirring them until they turn golden and smell nutty, which should take 3 to 5 minutes.

Step 5

Use an immersion blender to puree the soup until it’s smooth and creamy. Taste and adjust the seasoning if you need to. Serve the soup in bowls, spoon the reserved cauliflower on top, and sprinkle with the toasted almonds for a little crunch.