Almond, cauliflower and garlic party soup


Preparation info

  • Serves


    • Difficulty


Appears in

Prue: My All-time Favourite Recipes


By Prue Leith

Published 2018

  • About

This is my current favourite dinner-party soup. It’s good hot, but I prefer it chilled. I make it in advance and freeze or refrigerate it in a big plastic milk carton. When thawed, I give it another blitz in the liquidizer to make sure it is velvet-smooth and return it to the carton. Just before serving, I put wide old-fashioned soup bowls round the table, pour in the soup from the carton, then go around sprinkling a bit of each garnish onto the soups.


  • 1 garlic bulb
  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • 1 small cauliflower, broken into florets
  • 100 g ground almonds
  • 400 ml almond milk
  • 400 ml good-quality strong chicken stock
  • 1 tsp almond essence (optional)
  • salt and pepper to season


    1. Preheat the oven to 200°C/fan 180°C/gas mark 6.
    2. Cut the garlic bulb in half horizontally and wrap each half in foil. Bake in the oven for 25 minutes (or place on a covered saucer and microwave until squashy – roughly 5 minutes). When the garlic is just cool enough to handle, squeeze the soft paste out of each clove.
    3. Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and sweat until soft but not brown. Add the cauliflower florets, ground almonds, almond milk, stock and garlic paste into the pan. Put on a lid and cook slowly until the cauliflower is soft, about 20 minutes, stirring every so often. Taste and adjust the seasoning as needed.
    4. Liquidize the soup in batches to a smooth, velvety consistency. The longer you blitz, the smoother it will be. If you wish, add a few drops of almond essence for a slightly stronger almond note. Return the soup to the pan and heat gently. Serve garnished with any or all (I use all!) of the garnishes.