Cauliflower Soup , Pickled Cauliflower And Roasted Almonds – a delicious recipe with Cauliflower soup, cauliflower, vegetable broth, onion, canola oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["In a saucepan over medium heat , cook an onion in oil until translucent. Add the cauliflower and vegetable broth , then bring to a boil . Cover and simmer about 10 minutes or until cauliflower is tender.", "In a blender , reduce all until smooth.", "Add salt and pepper to taste.", "For the garnishing:
2
Add the marinated cauliflower florets, toasted slivered almonds and your best olive oil.", "In a sauce pan, bring vinegar, sugar, turmeric and salt to a boil. Remove from heat and let it cool to room temperature.", "Put the cauliflower florets in an airtight container (I use a Mason jar ) and pour the pickling liquid. Refrigerate until needed.", "As long as the cauliflower is submerged, you can keep it in the refrigerator for a few weeks."]
175
kcal
Calories
4
g
Fat
32
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Cauliflower soup, 1 cauliflower into florets, 4 cups vegetable broth, 1 onion, finely chopped, and more.
Yes, Cauliflower Soup , Pickled Cauliflower And Roasted Almonds falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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