Cauliflower soup with almonds and macadamias


Prep time30 minutes
Meal categorySoup
Recipe sourceNuts for Life


The combination of vegetables and nuts adds unexpected flavours and textures that are sure to satisfy!


1 Head of cauliflower (Cut into florets)
2CupReduced salt vegetable stock (Gluten free if needed)
1 Medium Onion (Roughly chopped)
1 Small clove garlic (Crushed)
1 Small fennel bulb (Chopped)
2Teaspoon (Metric)lemon juice
1⁄3CupAlmond meal
1⁄3CupToasted macadamias (Chopped)
6 Medium wholegrain bread rolls (To serve, gluten free if needed)


  1. Place cauliflower, stock, water, onion, garlic and fennel in a large saucepan over medium heat. Simmer for 20-25 minutes until very soft.
  2. Transfer mixture to a food processor, add lemon juice and blend until roughly combined.
  3. Add almond meal and continue blending until smooth.
  4. Serve topped with toasted macadamias and a bread roll.

This recipe has 20g nuts per serve.

Nutrition Information
  • Energy: 1143kJ (272kcal)
  • Protein: 11g
  • Total fat: 13g
  • Saturated fat: 2g (15% of total fat)
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2g
  • Carbohydrates: 25g
  • Fiber: 8g
  • Sodium: 695mg (will be less if using salt reduced stock)

Recipe reproduced with permission from Nuts for Life


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