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Cream Of Cauliflower & Almond Soup

Published Wednesday, 10 April, 2013 by Lady Lorraine J. Ward

Vegetarian

75%

Ingredients

  • 25g/1oz ground almonds
  • 600ml/1 pint light vegetable stock
  • 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 1 small cauliflower, divided into florets
  • 1 bay leaf
  • grated nutmeg
  • salt and papper

Method

Put the ground almonds with the stock in a blender or food processor. The liquid should have the consistency of milk.

in a saucepan, heat the oil and gently fry the onion and leek until soft. Then the cauliflower florets and cook gently for 5.6 minutes. Pour over the almond stock and add the bay leaf and a generous grating of nutmeg. Bring to the boil, then simmer for 15 minutes or until the cauliflower is soft. Cool slightly. Purée the soup and season well. Reheat before serving.

Comments

  • Colette 2 years ago

    Yes no leek mentioned in ingredience?

  • Julia 3 years ago

    Leeks mentioned I method but not in ingredients? X

  • Desa Mondal 4 years ago

    Just amazinggggggggggggggggg!!!!!

  • Melody 5 years ago

    Ive tried it and its great

  • Melanie 5 years ago

    What's floret? We're college students not chefs. Explain? Yes giyf, but i shouldn't have to google it.

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  • Check out this awesome entry for our Student Recipes contest! We'll definitely be trying this for breakfast this weekend. Thanks for the submission, George!

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