Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 large cauliflower, florets chopped
- 100grams almonds, blanched
- 2 medium leeks, trimmed and sliced
- 2 cloves garlic, peeled and sliced
- 2 cup vegetable stock, hot, made with 1 stock cube
- 1 2/3 cup milk
- 1tablespoons white wine vinegar
- 60grams blue cheese, crumbled
Nutrition per serving
1880kJ / 448Cal
1880 Kilojoules or 448 Calories
22% of daily energy intake*
Protein
17.2grams
Fat
34.2grams
Carbs
22.5grams
Sugars
16.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This silky soup tastes rich and luxurious with blue cheese and an almond crunch on top.
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Place the cauliflower in a roasting tin and toss with half the oil. Roast for 15 minutes, add the almonds and roast for 8-10 minutes until golden.
Step 2 of 4
Heat the remaining oil in a large, deep pan on a medium heat and cook the leeks for 4-5 minutes to soften. Add the garlic and cook for 5 minutes. Add the roasted cauliflower and three quarters of the roasted almonds.
Step 3 of 4
Pour over the milk and stock and simmer for 2 minutes. Blend well with an immersion blender until smooth and stir in the vinegar.
Step 4 of 4
Divide between 4 bowls, top with blue cheese and the remaining roasted almonds and serve.
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