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JenniJ3333
Cauliflower soup with basil and roasted almonds
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
240Calories
Fat25% DV16g
Protein16% DV8g
Carbs4% DV13g
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