Cauliflower Soup with Rosemary and Toasted Almonds
This is very much a soup for cauliflower lovers. I enjoy the subtle flavours of the cauliflower and toasted almonds against the slightly punchier undertones of garlic and rosemary. This is also, of course, another seasonal vegetable and one that has had a bit of a resurgence over the past few years (although I'm still yet to be convinced on cauliflower being a satisfying pizza or rice substitute)..
1 hour to prepare and cook
1kg cauliflower, florets and stalk, chopped into small pieces
2 medium onions, diced
2 garlic cloves, crushed
1 tsp dried rosemary
500ml vegetable stock
500ml almond milk
Squeeze of lemon juice
1 tbsp olive oil
Salt and pepper
100g almonds, chopped in half
Garlic oil (optional for garnish)
1. Heat the oven to 180 degrees (fan). Place the chopped almonds onto a baking tray and toast for 5 minutes, until just turning golden.
2. Heat the olive oil in a large saucepan. Once hot add the onion and fry until soft (approximately 5 minutes). Add the garlic and rosemary and fry for a further 1-2 minutes.
3. Add the cauliflower, milk, stock and three quarters of the almonds (leave a handful for garnish) to the saucepan along with a squeeze of lemon and a good amount of seasoning.
4. Simmer for 30 minutes or until the cauliflower is soft. Blitz until smooth in a food processor. Once smooth check the seasoning and serve in warmed bowls with the remaining toasted almonds and a drizzle of garlic oil.