I am very much enjoying Soup Monday. In my mind, I made this term up and so I am sticking to it. The 721 tagged posts on Instagram may not all be from me, but I feel I lead the charge... (Please note, I am very aware that I did not lead the charge)
Why do I like soup? Well its easy, quick, and you can put almost anything in it. Its a great way to clear out the fridge of all the vegetables on the turn. I do even buy fresh vegetables or pick them fresh from the garden to make soup, just so you are aware as It takes all sorts.
Normally you can make very healthy options, full of vitamins and minerals that don't need to be full of cream and butter and quite often, I find, they are naturally gluten free and vegan. If that is what drives your motor.
I am enjoying these interesting flavour combinations at the moment, and Cauliflower & Almond is no exception!
Ingredients. Enough for 2.
1/2 a Large Cauliflower
Olive Oil
1tsp Fresh Chilli
1/2tsp Ground Cinnamon
1/2tsp Ground Cumin
1/2tsp Ground Coriander
500ml Vegetable Stock
50g Toasted Almond Flakes. Plus some to serve.
Method
1. Toast your almonds. I think its better toast them yourself as you can get a fresher, more intense flavour. Put them in a dry pan and keep them moving over a medium heat until they turn all lovely and golden
2. Put a good splash of olive oil into a big saucepan and cook the spices and chilli for a couple of minutes
3. Cut the cauliflower into chunks and add to the spices with the stock and almonds
4. Simmer until the cauliflower in tender and blitz it with the a hand blender
5. Sprinkle any left over almond flakes and a few chilli flakes
6. Serve with bread and Enjoy!
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