Cauliflower and almond soup

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Soups & stews

Cauliflower and almond soup

Name: Cauliflower and almond soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4

Starter Serves 4 55 min

You can alter this soup using different garnishes, adding toasted almonds, crisp bacon or croutons, or chopped herbs – try parsley, coriander or chives. Peeled, seeded and chopped tomatoes mixed with chopped fresh parsley can be added just before serving for a fresh, bright taste. For more substance, stir in freshly grated Parmesan just before serving.

Ingredients

1 medium onion, chopped
1 garlic clove, chopped
1 tbsp butter
1 large cauliflower - chop the leaves and stem and break flower into florets
500ml water
1 large potato, peeled and chopped
1 sprig thyme
1 litre chicken or vegetable stock
100ml cream or milk (optional)
salt and pepper

Method

Prep time: 10 min

Cooking time: 45 min

Step 1
Sweat the onion and garlic in the butter. Meanwhile, boil the leaves and stem until tender. Stir the florets in with onion and garlic, adding the diced potato and thyme. Cover and cook gently for 10-15 minutes, stirring occasionally.
Step 2
Strain the cauliflower stem water into the vegetables and top up with stock. Bring to the boil, then turn down to simmer, cover and cook for 20 minutes until the cauliflower is soft. Remove the thyme and puree. Return to a clean pan, reheat and season. Stir in cream or milk, reheat and serve.