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Roast cauliflower & almond soup
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A touch of sherry vinegar gives a lovely edge to this silkily rich soup, which uses both the florets and the young leaves.
1 Essential Caulifower, trimmed, cut into forets, young leaves left whole
2 tbsp olive oil
100g blanched almonds
1 onion, thinly sliced
2 cloves garlic, thinly sliced
500ml vegetable stock
400ml Essential Whole Milk
2 tbsp sherry vinegar
60g Cropwell Bishop Blue Stilton, crumbled
Crusty bread, to serve
1 Preheat the oven to 220ºC, gas mark 7. Put the caulifower florets and leaves on a baking tray and coat with 1 tbsp oil. Season and roast for 15 minutes. Add the almonds to the tray and roast for 10 minutes more.
2 Meanwhile, put the remaining 1 tbsp oil in a large saucepan set over a medium heat. Add the onion with a pinch of salt and cook for 8-10 minutes, until soft. Stir in the garlic and cook for 5 minutes. Add the stock and milk, then bring to a simmer. Add the roasted caulifower florets (set the leaves aside) and ⅔ of the almonds. Simmer for 2 minutes. Transfer to a blender or use a stick blender to whizz until really smooth. Add 1 tbsp sherry vinegar and season.
3 Chop the reserved caulifower leaves and almonds; mix with the remaining 1 tbsp sherry vinegar. Spoon the soup into warm bowls and top with the almond mixture and the Stilton. Serve with crusty bread.
Typical values per serving:
V Per serving (including bread)
This recipe was first published in October 2021.