Spiced Cauliflower and Almond Soup with Toasted Cumin

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A warm, velvety keto soup blending roasted cauliflower and toasted cumin, enriched with almond cream for a subtle nutty depth. This Middle Eastern-inspired keto recipe (low carb), ready in about 55 minutes, pairs cauliflower florets, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 cups (about 1 medium head) cauliflower florets
• 3 tbsp olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 cup, soaked and peeled raw almonds
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp for garnish toasted cumin seeds
• 2 tbsp chopped for garnish fresh cilantro leaves

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Instructions

1. Step 1: Preheat the oven to 425°F. Toss 5 cups cauliflower florets with 2 tbsp olive oil and 1/2 tsp sea salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
2. Step 2: While cauliflower roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
3. Step 3: Stir in 1 tsp ground cumin and cook for 1 minute until aromatic. Add the roasted cauliflower to the pot along with 4 cups vegetable broth.
4. Step 4: Bring to a boil, then reduce heat and simmer for 10 minutes. Meanwhile, blend 1/2 cup soaked and peeled raw almonds with 1 cup unsweetened almond milk until smooth.
5. Step 5: Add the almond cream to the soup pot and use an immersion blender to puree until smooth and creamy. Season with 1 tsp sea salt and 1/2 tsp black pepper.
6. Step 6: Ladle soup into bowls and garnish with 1 tsp toasted cumin seeds and 2 tbsp chopped fresh cilantro leaves for a fragrant finish.