My Cream of Potato with Roasted Cauliflower and Almonds Soup is dairy-free, gluten-free, and Paleo-friendly but you would never know it. It will fool even the non-Paleo crowd.
I love the internet.
I love learning new recipes that inspire me to try new things.
I saw a simple Cream of Potato Soup recipe online and decided to develop this dairy-free version, Cream of Potato with Roasted Cauliflower Almonds Soup. And while I didn’t use a drop of dairy, I think I managed to keep the creamy texture with cauliflower.
And I made it even better by roasting the cauliflower and adding almonds.
I’d figured, if I had to roast the garlic in the oven, why not roast the cauliflower and almonds too at the same time?
See how I revised the recipe?
If you decide to revise this recipe, I’d love to find out what you’d substitute or change!
Cream of Potato with Roasted Cauliflower & Almonds Soup
Cream of Potato with Roasted Cauliflower and Almonds Soup
- 8 med potatoes skinned and quartered
- 1 head cauliflower cut in med to large pieces
- 4 cloves garlic
- 3 cups homemade vegetable broth
- 3 cups water
- 1 cup almonds
- 1 Tbsp chopped parsley
- Salt and pepper to taste
- Boil potatoes in a large pot with about 3 cups of water until the potatoes are soft when a fork is inserted. This should take about 10 minutes. Drain the potatoes and set aside.
- Meanwhile, preheat the oven to 350°F.
- Place cauliflower pieces, garlic cloves (with skins on), and almonds on a cookie sheet lined with parchment paper and bake in the oven for 20 minutes.
- Take out the almonds and rub them between your hands to take the skin off as much as you can. Roast cauliflower until golden on the edges and cooked. Garlic should be soft inside when done.
- Place cauliflower, garlic, and almonds in a blender or a food processor and blend.
- Add the cooked potatoes, and vegetable broth to the blender and puree.
- Adjust the broth and water, depending on how thick you want your soup.
- Add salt and pepper to taste.
- Garnish with chopped parsley before serving
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