Cauliflower and almond soup
This soup is an easy recipe which makes the most of seasonal cauliflowers. The almonds create a healthy, nutty creaminess.
1x head of cauliflower cut into florets
2 tablespoons olive oil
2 tablespoons butter
1 leek diced whites only
2 stalks of celery diced
3 cloves of garlic finely diced
1.5 litres of vegetable stock
1 cup raw almonds blanched and peeled
Roasted slivered almonds (Garnish)
Chives finely chopped (garnish)
Preheat oven to 180oc. Toss cauliflower in olive oil. Bake in oven for 10-15min till lightly roasted.
In a large saucepan melt butter. Add leeks and celery and cook on low heat stirring occasional until transparent and tender. Add garlic. Cook for further 2 min.
Place cauliflower and almonds into leek mixture and mix through. Add stock and bring to boil.
Take soup off heat. Blend until smooth.
Serve in bowls garnish with slivered almonds and chives.