making cauliflower and almond soup

May 7, 2011 at 3:31 pm 3 comments

I had a cauliflower to use up and fancied cauliflower cheese.  hmmm, no cheese.
Carrot and cauliflower soup then.  hmmm, no carrots either.  ‘Soup for all Seasons’ came to my rescue with a simple recipe pairing cauliflower and ground almonds.
This soup is described as ‘creamy in texture and light in tone, cooked until tender and blended until smooth.’   Perhaps I didn’t cook it for long enough as blending intently didn’t produce a smooth result but rather a nutty texture (from the cauliflower florets not the almonds).  Using ground almonds certainly enhanced the flavour of the soup and is a simple way of adding extra protein and nutrients. According to new research eating almonds when you have a cold or flu can help the body fight off infection so I shall certainly be reaching for my almond jar more often.

To make cauliflower and almond soup

40g (1.5 oz) ground almonds
1 tbsp olive oil
1 small onion, finely chopped
1 stick of celery, finely chopped
500ml (18 fl oz) vegetable stock
1 medium cauliflower, cut into small florest (reserve some for garnish)
140ml (4.5 fl oz) milk
salt and freshly ground black pepper
1 pinch grated nutmeg

  • Dry fry the ground almonds in a non-stick pan over a low to medium heat.  Stir constantly until coloured slightly (brings out the flavour).  Remove and set aside.
  • Heat the olive oil in the pan, add the onion and celery, then cook gently for 10 minutes until softened.
  • Add the stock and ground almonds and bring to the boil.  Add the cauliflower florets (leaving 4 for later) and cook for a further 5 minutes until the cauliflower is just tender.  Blend until smooth.
  • Return to the pan, add the milk, season to taste, then add the remaining cauliflower florets.  Reheat gently for 5 minutes until the florets are tender.
  • Add the grated nutmeg to taste and serve.
  • Serves 4, cooking time 35 min
©  New Covent Garden Soup Co. recipe from ‘Soup for all Seasons’

Entry filed under: Uncategorized.

wordless wednesday wordless wednesday

3 Comments Add your own

  • 1. Janet/Plantaliscious  |  May 8, 2011 at 10:55 am

    That sounds rather lovely, will file it away in the hope that I manage to grow cauliflower successfully.

  • 2. Johanna GGG  |  May 11, 2011 at 6:06 am

    ok I have ground almonds in my cupbaord, almond butter somewhere and I am recovering from a cold so I know what I need – great idea, though sorry your cauli wasn’t quite cooked

  • 3. Nip it in the bud  |  May 18, 2011 at 12:10 pm

    Janet – filing away too for cooler times :o)

    Johanna – I’m sorry to hear you’re not well. Soup is always so nourishing when you’re poorly. I’d definitely suggest cooking until softer. The cauliflower would have been perfect and tender for serving on a plate but probably slightly too firm for blending.
    Get well soon x


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