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.