Soup recipe for 2 people, takes only 25 mins; recipe has rapeseed oil, garlic clove, leek, cauliflower, vegetable bouillon powder, cannellini beans, nutmeg, whole milk, almonds, smoked paprika and rye bread.
White velvet soup with smoky almonds
Course: Soup
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 large garlic cloves, sliced
- Smoked Paprika: 1/2 tsp smoked paprika
- Almonds: 25g whole almonds, chopped
- Rye Bread: 2 x 25g slices rye bread, to serve
- Rapeseed Oil: 2 tsp rapeseed oil
- Nutmeg: fresh nutmeg, for grating
- Leek: 2 leeks, trimmed so they're mostly white in colour, washed well, then sliced (about 240g)
- Cauliflower: 200g cauliflower, chopped
- Whole Milk: 100ml whole milk
- Vegetable Bouillon Powder: 2 tsp vegetable bouillon powder
- Cannellini Beans: 400g cannellini beans, rinsed
Directions
- Heat the oil in a largepan. Add the garlic, leeks and cauliflower and cook for about 5 mins, stirring frequently, until starting to soften (but not colouring).
- Stir in the vegetable bouillon and beans, pour in 600ml boiling water and add a few generous gratings of the nutmeg. Cover and leave to simmer for 15 mins until the leeks and cauliflower are tender. Add the milk and blitz with ahand blenderuntil smooth and creamy.
- Put the almonds in a dry pan and cook very gently for 1 min, or until toasted, then remove from the heat. Scatter the paprika over the almonds and mix well. Ladle the soup into bowls, top with the spicy nuts and serve with the rye bread.
