Filter
Reset
Sort ByRelevance
JenniJ3333
Cauliflower soup with basil and roasted almonds
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut florets from the cauliflower and cut the stump into cubes. Peel the potato and cut into cubes and chop the onion. Heat the olive oil in a soup pot and gently fry the onion. Scoop the cauliflower florets and cubes of stalk with the potato cubes and thyme through them. Stir fry 2-3 minutes. Pour in the stock and cook the cauliflower gently in 10 minutes.
-
Meanwhile, roast the almonds in a dry frying pan until they start to color. Spear ras el hanout with some salt and warm for a while until it smells nice. Spoon the almonds on a shelf and let them cool. Use a large knife to chop them into coarse pieces.
-
Puree the cauliflower with the stock with the hand blender to form a nice smooth lightly soup. Add a little more stock or water if necessary. Let the soup cook for a while and season with salt and pepper. Serve the cauliflower soup with the almonds and basil leaves in it.
-
20 minMain dishfresh green beans, cabbage, Parisian carrots, medium sized egg, sesame oil, sunflower oil, spicy spiced tofu stir fry strips, satay sauce hot, seroendeng,gadogado with fried tofu -
75 minMain dishchorizo sausage, garlic, half-to-half-chopped, dried oregano, grilled peppers in a pot, dough for savory pie, baking flour to pollinate, White beans in tomato sauce, frozen garden peas, medium sized egg,minced meat with peas, peppers and white beans -
15 minMain dishfresh ginger, traditional olive oil, pork slices, Japanese wok vegetable, cayenne herb sauce spicy, tap water, fresh mihoen, fresh coriander, salted cashew nuts,pork strips in a spicy sauce -
155 minMain dishmedium-sized onion, beef sukadelap, wheat flour, unsalted butter, Leffe brown, beef broth tablet, tap water, dijon mustard, laurel leaf, parsnip, winter carrot,belgian stew with brown beer, carrot and parsnip
Nutrition
240Calories
Fat25% DV16g
Protein16% DV8g
Carbs4% DV13g
Loved it