Creamy Cauliflower Soup
Serves: 4
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellGluten FreeQuick MakeVegan Friendly
Ingredients:
1 medium sized cauliflower (chopped into florets)2 garlic cloves, finely chopped
2 pinches of saffron
½ lt vegan gluten-free vegetable stock
250ml Alpro Almond Unsweetened alternative to milk
zest of an unwaxed lemon
4 tbsp ground almonds
plenty of black pepper
1 tbsp good quality extra virgin olive oil
method:
- Add the cauliflower florets to a saucepan along with a pinch of saffron, garlic and vegetable stock, keeping a couple of tiny florets aside to use as a garnish. Gently simmer for 20 minutes, until the cauliflower has softened
- Add the ground almonds, lemon zest and Alpro Almond Unsweetened. Use a blender or liquidiser to blitz until smooth (or to preferred texture).
- Add a little of the olive oil to a pan along with the remaining cauliflower florets and saffron. Fry until tinged golden brown.
- Serve the soup chilled or hot, garnishing with the florets, a drizzle of extra virgin olive oil and a good grind of black pepper (season to taste).
