Leek, cauliflower & almond soup

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

400g Leeks (Finely Sliced)
1 Cauliflower
4 Cloves Garlic (Peeled)
Olive oil
Half tsp Turmeric
1 tsp Smoked Paprika
1 tsp Ground Coriander
100g Blanched Almonds
1.5 lItres of Hot Veg Stock
4 tbsp Flaked Almonds

Method

Step 1.

Heat a large pan over a medium heat. Add a good drizzle of olive oil, the leeks, garlic and a pinch of salt. Gently sweat for around 5 mins with no colour. Add the spices and cook for 1 min.

Step 2.

Break your cauliflower into small florets and add to the leeks, along with the almonds and add the hot stock.

Step 3.

Cook over a medium heat for 20 mins until Cauliflower is tender and soft. Using either a stick blender or table top blender, blitz the soup until completely smooth. Check for seasoning.

Step 4.

Toast the flaked almonds in a pan over a low heat until lightly golden. Serve in bowls with the flaked almonds, a drizzle of olive oil and some crusty bread on the side!