I love soups and I love making them too! They are a balm for my body and soul:)
This one is a particularly favourite one.
Cauliflower and almond soup
Adapted from Allegra McEvedy's Leon book, also published in the Guardian
Allegra McEvedy's recipe for cauliflower& almond soup
Serves 3-4
Ingredients
medium fresh cauliflower (700g)
25g butter
1 medium onion, peeled and thinly sliced
2 medium garlic cloves, peeled and chopped
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp ground ginger
35g ground almonds
500 ml veggie stock
300ml full-fat milk
salt and pepper
To serve: chopped parsley, almond flakes, lemon wedges - 1 for each portion, bread
Let's do it
Cut the cauliflower florets of the central trunk and roughly chopped, also roughly chop the trunk.
Melt the butter in a pan with a splash of oil add the onion, garlic, spices and the chopped trunk and cook until onion starts to soften. Stir in the ground almond and ensure that all is well coated then pour the stock into the pan. Simmer for 10 minutes and add the cauliflower florets, they will not be completely covered but as they continue to cook they will be covered, stir from time to time and simmer for 20-25 minutes until the cauliflower is tender. Stir in the milk and using a hand blender blitz until smooth. Season with salt and pepper. Serve with almond flakes, freshly squeezed lemon juice from a lemon wedge, chopped parsley and bread or baguette.
This one is a particularly favourite one.
Cauliflower and almond soup
Adapted from Allegra McEvedy's Leon book, also published in the Guardian
Allegra McEvedy's recipe for cauliflower& almond soup
Serves 3-4
Ingredientsmedium fresh cauliflower (700g)
25g butter
1 medium onion, peeled and thinly sliced
2 medium garlic cloves, peeled and chopped
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp ground ginger
35g ground almonds
500 ml veggie stock
300ml full-fat milk
salt and pepper
To serve: chopped parsley, almond flakes, lemon wedges - 1 for each portion, bread
Let's do it
Cut the cauliflower florets of the central trunk and roughly chopped, also roughly chop the trunk.
Melt the butter in a pan with a splash of oil add the onion, garlic, spices and the chopped trunk and cook until onion starts to soften. Stir in the ground almond and ensure that all is well coated then pour the stock into the pan. Simmer for 10 minutes and add the cauliflower florets, they will not be completely covered but as they continue to cook they will be covered, stir from time to time and simmer for 20-25 minutes until the cauliflower is tender. Stir in the milk and using a hand blender blitz until smooth. Season with salt and pepper. Serve with almond flakes, freshly squeezed lemon juice from a lemon wedge, chopped parsley and bread or baguette.
No comments:
Post a Comment