Soup might be considered an autumnal/wintery dish, but I pretty much eat it all year round. Whether it be lunch or dinner, hot or cold, its always packed to the brim with nourishing ingredients and usually which ever vegetable is turning when I come to put the pot on. Heres one to start the hot soup season with rammed with cauliflower and ground almonds.
I don’t know why cauliflower gets a bad rap, yes it may stink when you’re cooking it, but its an underrated cruciferous vegetable packed with vitamin C, K and vitamin B6.
1 x head of cauliflower. Cut into small florets. chop the stalks into small pieces too and reserve.
2 tsp ground turmeric
1 brown onion
1 litre vegetable or chicken stock
50g Ground almonds
Salt and Pepper to season.
1 – Peel, and roughly chop the onion.
2 – Add a tbsp of oil into a large pan and heat over a medium heat, add the onions, and sweat for about 10 minutes. Ensure that you don’t let the onion colour. Turn down the heat if you see this happening. After 5 minutes add the ground turmeric and continue to sweat.
3 – Add the cauliflower to the pan, and again sweat for another 5 minutes.
4 – Add the stock, bring the pan to a boil and then simmer for 15 minutes, or until cauliflower is soft.
5 – Once soft, remove the pan from the heat and leave to cool slightly. Blitz, then add the ground almonds and blend again.
6 – If a little thick, add a little milk. Season with salt and pepper.