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Cauliflower soup with almond parsley pesto
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in almond pesto topping on velvety cauliflower soup.
Ingredients:
  • 1 small (about 750g) cauliflower
  • 1 litre (4 cups) chicken style liquid stock or vegetable liquid stock
  • 2.00 garlic clove, crushed
  • 2 fresh continental parsley
  • Freshly ground pepper
  • 50g blanched almonds
  • 62.50 ml chopped fresh continental parsley
  • 125ml olive oil
Instructions:
  • Cut the cauliflower into chunks, including the stalks. Place in a saucepan with stock, garlic, and parsley sprigs. Season with pepper, cover, and bring to a boil. Simmer for 15 minutes with the lid on. Allow to cool slightly and discard the parsley stalks.
  • Preheat the oven to 180°C. Spread almonds on a baking tray and bake for 5 minutes until fragrant. Allow to cool. In a food processor, blend almonds, garlic, and parsley until finely chopped. Slowly drizzle in the oil until well combined.
  • Puree soup until velvety. Reheat in pan over medium heat. Ladle into bowls and garnish with a dollop of pesto before serving.

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