If ever there were a real winter warmer, this has to be it.
Every autumn an abundance of cauliflowers hits our supermarkets just in time for the holidays. Here in the UK, we don’t actually celebrate Thanksgiving, but we do celebrate Harvest Festival and Christmas, and what better way to do it than with this most delicious luxuriously creamy soup. If you need a gluten-free recipe for your gatherings, this is absolutely perfect.
This recipe serves four generous portions. It takes about 10 minutes to prepare and about 15 to 20 minutes to cook.
- 1 medium-sized cauliflower
- 2 cloves garlic
- 568 ml (1 pint) vegetable stock
- Salt and pepper to taste
- 284 ml (½ pint) unsweetened almond milk – a delicious low-fat alternative to milk
- 4 tbsp ground almonds
For the Garnish:
- Cauliflower pieces
- 1 tbsp extra virgin olive oil
- Half teaspoon sweet paprika to garnish
- Break the cauliflower into small florets and place in a large saucepan, retaining a few small pieces to use for the garnish.
- Cut the garlic into tiny pieces and add to the pot.
- Stir in the vegetable stock and simmer gently for 15 to 20 minutes, until the vegetables have softened.
- Add the almond milk and ground almonds.
- Add salt and pepper if required.
- Blend the soup until it is either slightly chunky or smooth, depending on how you like it. To make your soup extra silky and smooth, push the mixture through a sieve.
To make the garnish:
- Heat oil in a frying pan. Add the remaining cauliflower pieces, sprinkle with a little paprika, and fry until just turning golden brown.
Garnish the soup with the fried cauliflower pieces, a tiny drizzle of olive oil, and a sprinkling of paprika.
Serve immediately and enjoy!