Friday, 9 December 2011

Cauliflower & almond soup

1 cauliflower, 1 pint vegetable stock, 1 potato, 10g toasted almonds, 1 white onion. 
Serves: 4 Preparation: 30 minutes

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This winter I have created 10 new soups to warm you through on a cold day. This soup has a velvety smooth texture and delicate flavour. A gorgeous winter warmer!

1) Peel a small potato and finely dice it along with half a califlower and half a white onion. Add to 1 pint of vegetable stock and cook on the hob for 20 minutes.

2) Separate the vegetables from the liquid using a colander and puree thoroughly in a blender.

3) Pass the pureed cauliflower and onion through a sieve and back into the stock, then stir through until the soup has been incorporated.

4) Stir through a little double cream, then serve topped with toasted almonds and black pepper.

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