making cauliflower and almond soup
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
Entry filed under: Uncategorized.