The Spicy Spatula

I love Spring and not just because my birthday kicks off the season! Spring weather is kind of all over the place which means there’s usually an opportunity–or two–to whip up a good soup recipe even as the temperature starts to warm up.

Here in Romania the weather has been improving steadily and then BAM, a gray and rainy day which in our house is known as a perfect day for a warm bowl of soup.

Today’s vegan soup recipe is inspired by a Cauliflower Almond Soup I recently had at a local spot, Cafe Natiei. Of course I put a few of my own twists on it but the flavor profile is pretty much as the recipe name indicates, cauliflowers and almonds.

If you’re thinking it sounds weird, well you’re just wrong. Okay maybe it does sound weird but I promise that it was nothing but delicious. Mine and theirs.

What You’ll Need:

*Soup pot
*Immersion Blender or Blender
*Cutting Board
*Baking pads
*Pot Holders

Ingredients:

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Make the Soup

I totally went the lazy route with these vegan soup recipe because I was super busy this day and I wanted to see if baking the ingredients would deepen the flavor. Spoiler alert: it did!

So I seasoned and roasted the cauliflower, garlic and onion. I even popped the blanched almonds in after I turned off the oven just to give them a warmer, nuttier flavor. Honestly I don’t know if the heat helped the almonds but it felt like it.

Let the ingredients cool, then add to a pot or the bowl of a blender/food processor. Add plant milk here. I used a combination of unsweetened almond milk and a vegan almond-coconut cooking cream for extra thickness.

Blend the ingredients until smooth.

For the garnish: I used my wild green garlic pesto, smoked paprika and I toasted some potato bread that was on the verge of being too crusty to use, seasoned with vegan butter and dry herbs.

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