Cauliflower Soup with Almond Dumplings

5 May, 2020
Cauliflower soup with Dumplings

Kyara and I decided to dedicate our posts to our mothers this week. We both have nice memories and stories which are connected with our moms and I would like to share one of them with you.

Despite working the entire day, my mom made sure to make a nice dinner for our family every day. Nothing too complicated, a simple 2 course dinner most of them typical Hungarian food consisting of soup and main course. This was the highlight for my father every day, because he did hard physical work during the day and always looked forward to eating nice quality food at home.

My mom, who turns 83 this year, is cooking for herself every single day and a lunch or dinner is unimaginable without soup. She is the biggest soup fan I know and I haven’t found a soup she doesn’t like. My first dedication for her is this cauliflower soup with a turkey ragout base and almond flour dumpling.

Cauliflower, like broccoli and cabbage, is a member of the cruciferous vegetable family. Usually white but nowadays you can also find orange, green, purple cauliflower. Despite their different appearances, all types of cauliflower have a similar flavour. The name “cauliflower” means “cabbage flower” which is derived from the Italian “cavolfiore”.

Raw cauliflower is 92% water and has a high content of vitamin C, moderate levels of several vitamins B and vitamin K, dietary minerals’ contents are low in it.

Cauliflower heads, florets can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. It’s a really good gluten-free alternative to rice and flour. (Try Kyara’s cauliflower couscous, you will not regret it.)

Cauliflower Soup with Almond Dumplings

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Keyword: cauliflower, dumpling, turkey
Servings: 4
Author: Andrea


  • 800 gram cauliflower cut into florets
  • 400 gram turkey breast cut into 2 cm cubes
  • 1 tbsp olive oil
  • 1 shallot finely cut
  • 4 baby carrot finely sliced
  • 1.2 liter chicken stock warm
  • 1 medium egg
  • 2 tbsp almond flour
  • 1 tsp psyllium husks
  • ½ tsp nutmeg ground
  • 1 bunch parsley finely chopped
  • salt and pepper


  • Heat oil in a soup pan over medium heat. Add shallot and sauté for 2 minutes, until translucent.
  • Add turkey breast cubes into it, and sauté together for 3-4 minutes, until turkey meat turns white.
  • Add sliced carrots, cauliflower florets and warm chicken stock into the pan, cover and cook it on medium heat for 20 minutes. Make sure not to boil it otherwise the cauliflower will fall apart in the cooking process.
  • While the soup is cooking, you can make the dumplings. Mix egg, almond flour, psyllium husks, 2 pinches salt and 1 tbsp finely cut parsley. Leave mixture to rest for 10 minutes. Psyllium and egg will hold the mixture on together.
  • Add nutmeg and 1 tbsp finely cut parsley to the soup, season it with salt and pepper and cook 1 minute.
  • Spoon dumpling mixture into the soup carefully and cook for 5-6 minutes. Do not boil and do not stir the soup now, because dumplings will fall apart.
  • Decorate with finely cut parsley when serving.