Prep time: 15 min
Cooking time: 30 min
Calories per portion: 300
500g cauliflower cut in florets
1 thinly shipped garlic clove
2 thinly chopped onions
30g olive oil
10g lemon juice
1 cube vegetable stock
100g blanched almonds
300g almond/regular milk
2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
Add a bit of the oil to a pot, roast the almonds until golden then set aside.
To the same pot (saves you the cleaning for now 😉 ) add the remaining olive oil and a minute later introduce the onion and garlic mix. Stir until the color gets golden then add the cauliflower heads and mix for a minute or so. Time to add some flavor: add lemon juice, salt, pepper, nutmeg and the vegetable stock (I use a homemade paste, but that’s for another day) then pour the 600g of water. Let it boil and cook on low-medium heat for about 25 minutes (Actual time depends on the size of the cauliflower heads) with the lid covered.
Now that the cauliflower is cooked (stick a fork in one of the heads, it should be smooth by now) add the milk (Almond or regular, both taste great) and let it boil on low heat for 3 minutes.
Bring the hand blender (something like this Braun https://bit.ly/3c3lfdF) and purée the mix.
Tada, the soup is ready! Serve it hot and decorate it with the roasted almonds 🙂
PS. This soup tastes just as great after a few days in the freezer.