Sunday 2 August 2020

Cauliflower & Almond Soup


  • 1 large leek, white part only, chopped
  • 2 garlic cloves, crushed
  • 1 kg cauliflower, cut into small florets
  • 2 potatoes peeled & diced (about 400gm)
  • 1.5l (6 cups) GF chicken stock
  • 2½ cups almond meal or chopped blanched almonds
  • ¾ cup snipped chives
  • Pouring cream, blue vein cheese and garlic bread to serve


  1. Put the leek, garlic, cauliflower, potato and stock into the slow cooker
  2. Cook on high for 3 hour or until the cauliflower and potato are tender 
  3. Add the almonds and with a stick blender purée the soup
  4. Stir through half of the chives and season with salt and ground black pepper
  5. Ladle the soup into bowls, drizzle with cream and garnish with remaining chives
  6. Serve with garlic bread and blue vein cheese on the side. For those who like blue vein cheese is is best crumbled into the soup the soup is consumed.
  1. The soup will thicken on standing. Stir through extra stock as desired.
  2. If you don't have access to a slow cooker, use a large saucepan on a stove top, with a lid and simmer for the same time.


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