Cauliflower Soup with Almond and Pepper Relish

Move over broccoli ... the cauliflower wants the spotlight this time. Healthy and flavorful, this light cauliflower soup is perfect as an appetizer, but can also be eaten as a main course.  And unlike most pureed soups, the relish satisfies that desire to chew!


Cauliflower Soup

Cauliflower Soup

  • 16 Oz Bag Frozen Cauliflower (Or 1 Lb Fresh)
  • 4 Cups Water
  • 2 Tbs Unsalted Butter Or 1/4 Avocado
  • Salt and Fresh Ground Pepper to Taste
  • 1/4 Cup Finely Chopped Almonds
  • 1/4 Cup Roasted Red Peppers, Rinsed, Seeded and Finely Diced
  • 2 Tbs Olive Oil
  • 1 Clove Garlic, Minced
  • 1/2 Tsp Crushed Red Pepper Flakes


  1. Bring the water to a boil in a 4-quart pot over high heat.
  2. Add cauliflower and boil until tender, approximately 10 minutes, and then remove from heat.
  3. Transfer 2 cups of the cooking liquid to a blender, and then strain the cauliflower before adding to blender as well.
  4. Add 1/4 avocado or 2 tablespoons butter to the blender, and puree until smooth.
  5. Season with salt and pepper to taste.
  6. In a small bowl, combine the almonds, red peppers, oil, garlic and pepper flakes.
  7. When ready to serve, gently reheat the soup if necessary, and then divide the soup among 4 small bowls.
  8. Top each of the servings with 1/4 of the relish and serve.
  9. Instruct guests to mix relish into the soup before eating.

Original recipe appeared in Fine Cooking, December 2010