Serves 4


For the roasted cauliflower:

1 cauliflower, chopped into florets, stalk reserved, peeled and finely chopped

4 tablespoons cold-pressed rapeseed oil

1 brown onion, finely sliced

1 celery stick, finely sliced

1 garlic clove finely chopped

a few sprigs of fresh thyme, leaves stripped

2 cups Plenish Almond M*lk(475ml)

1 cup vegetable stock (230ml)

handful of whole almonds

lemon juice

salt and pepper


Preheat the oven to 200°C (400°F), gas mark 6.

Toss the cauliflower florets with 2 tablespoons of oil on a baking tray. Season with salt and pepper and roast in the oven for 15-20 minutes, until they start to bronze. A little charring will add depth and flavour.

Meanwhile, make the soup. Heat the remaining oil in a medium/large saucepan, add the onion, celery and garlic and gently sauté, keeping the heat low. Add the thyme leaves and prepared cauliflower stalk. Season with salt and pepper.

Pour in the Almond M*lk and vegetable stock. Heat gently up to smoking point (when you start to see some steam but before the boil) – a rapid boil can split the milk.

Once the cauliflower is roasted, add it to the saucepan, and continue to cook gently for 5 minutes. Turn off the oven.

Scatter the almonds onto a clean baking tray and dry-roast in the residual heat of the oven for 3-4 minutes, then coarsely chop.

Remove the soup from the heat and allow to cool slightly, before transferring to a jug blender and blending until totally smooth – the smoother the better. Taste and adjust the seasoning accordingly.

Serve the soup in warmed bowls, garnished with a twist of black pepper, some fresh thyme leaves, the chopped roasted almonds and a generous squeeze of lemon juice to make everything sing.

To get cooking with our almond m*lk, click here.

To find out why we think almonds are awesome, click here.