Cauliflower & almond soup
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Ingredients
1 cauliflower, 1 pint vegetable stock, 1 potato, 10g toasted almonds, 1 white onion.
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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.
