Recipes · Soups & stews
Cauliflower and Almond Soup with Nutmeg
AI-written · not yet kitchen-tested
Ground almonds can stick to the pot. Stir frequently over low heat after adding them, then blend the soup thoroughly.
Cauliflower and Almond Soup with Nutmeg
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 700 g (1.5 lb) cauliflower
- 100 g (3.5 oz) onion
- 2 tbsp olive oil
- 60 g (2.1 oz) blanched ground almonds
- 1000 ml (4 1/4 cup) water
- 1 tsp salt
- 1 pinch nutmeg
- 1 tbsp lemon juice
Method
- Divide cauliflower into small florets and dice the peeled stalk. Finely chop the onion.
- Soften onion in oil for 5 minutes. Add cauliflower, water and salt and simmer for 15 minutes, until even the stalk pieces are tender.
- Stir in almonds and simmer gently for 5 minutes. Blend very smoothly, then stir in nutmeg and lemon juice and divide among four bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.