CREAMY CAULIFLOWER AND ALMOND SOUP

CREAMY CAULIFLOWER AND ALMOND SOUP

Who doesn’t like a bowl of soup?  It doesn’t matter as to seasons or weather, soups come in many varieties. Some can be eaten chilled others hot. But one things for sure, soups are a comfort food. They make you feel cosy and warm on a chilly day like a warm blanket wrapped around you and in summer it can be cool and refreshing. Eaten alone or as an accompaniment, there are so many variants. 
Sometimes I want just a vegetable like cauliflower, just simple and creamy . It is on one of those occasions that I created this recipe. And to thicken and give it a chestnut flavour I added the purple skinned, white fleshed sweet potato.  You can use parsnips or potatoes if you like instead of the sweet potato.
Also sprinkle with a little fresh herbs or toasted nuts like almonds or walnuts. A drizzle of truffle oil or shaved truffle for a vegan option or for a paleo option some smoked fish or fried bacon is nice also. Hope you enjoy making this soup and eating it too.

CREAMY CAULIFLOWER AND ALMOND SOUP

2 tablespoons Coconut Oil for frying
1 Leek, cut in half lengthwise then sliced (optional) or substitute with 1-2 sticks Celery
1 Onion, peeled and diced or 2 Spring Onions, green part only
1-2 tablespoons Garlic Infused Olive Oil or 2 cloves Garlic, peeled and sliced
1 Large head Cauliflower, chopped into florets
1 Sweet Potato, purple skinned (white flesh),peeled and cut into chunks
1 cup Almond Pulp or Almond Flour
1 ½ litres chicken bone broth / stock or water
1 to 2 cups , full fat Almond Milk or Coconut Milk
Sea Salt and Black Pepper, to taste
Pinch ground nutmeg

METHOD

Melt coconut oil in large saucepan over medium heat.

Add leek or celery, onion and garlic, stir, put lid on and cook for 2 to 3 minutes.

Put into the pot the cauliflower, sweet potato, almond pulp or almond flour and stir. Then add chicken bone broth / stock or water. Cook until vegetables are tender with the lid on.

Remove from heat and using either a stick blender or a food processor, blend until smooth.

Return to stove, add milk and stir through till combined.  Heat  the soup until it’s hot but not boiling.

Season with salt and pepper and a pinch of ground nutmeg. Serve.

 

* If soup is too thick for your liking then add a little extra broth/stock, water or milk.  This soup is thick and creamy.

NOTE: For a little difference you can  top the soup with truffle and/or truffle oil, toasted nuts like almonds or walnuts and/or fresh herbs. a little fried bacon and spring onion, smoked salmon and capers, or anything that you like.

 

 

SERVES 4

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