Cauliflower and almond soup
Creamy almonds and soft velvety pureed cauliflower make this soup satiny smooth and luscious.
• Serves: 4-5
• Origin: Fusion
• Preparation :
• Heat rating : Mild
• Cooking :
• Ease : Very easy
• Vegetarian : Yes
Ingredients
½ tsp (ground) Fenugreek seeds, organic
½ tsp Ground Ginger, organic
1 tsp Ground Turmeric, organic
1 large cauliflower (about 1.5kg)
50g butter
1 large onion, thinly sliced
3 garlic cloves, chopped
70g ground almonds
1 litre vegetable stock
600ml full-fat milk
To garnish
A small handful of whole almonds, skin on, slightly crushed
Lemon wedges
Preparation
Cut the cauliflower into florets and roughly chop them.
Melt the butter in a pan, add the onion, garlic, turmeric, fenugreek, ground ginger and the cauliflower, and cook until the onion begins to soften.
Stir in the ground almonds, making sure everything is well coated, then pour the stock on top. Simmer for about 20-25 minutes, the cauliflower should are very tender but not mushy. Seaon with salt and pepper to taste.
Stir in the milk and blitz until completely smooth. Top it off with some crushed whole (or flaked) almonds, and serve with a wedge of lemon on the side for a bit of last-minute freshness.