Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread
TM5 TM6

Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread

Ingredients

Soup and Crispy Flatbread

  • 100 g blanched almonds
  • 1 garlic clove
  • 2 onions (approx. 200 g), quartered
  • 1 cauliflower (approx. 500 g), cut in florets, stem cut in pieces
  • 30 g olive oil, plus extra for drizzling
  • 1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
  • 600 g almond milk
  • 300 g water
  • 2 wheat flour tortillas, vegan, cut in strips (3 cm)
  • 40 g flaked almonds
  • 2 tsp fine sea salt, plus extra for sprinkling
  • ½ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • ½ lemon, unwaxed, finely grated zest and 15 g juice
  • 10 g lemon juice, freshly squeezed

Herb Oil

  • 1 bunch fresh mixed herbs (e.g. flat-leaf parsley, basil, oregano), leaves only, (approx. 15 g)
  • 1 garlic clove
  • 40 g olive oil
  • ¼ tsp fine sea salt
  • 1 tsp sugar

Nutrition
per 1 portion
Calories
1568 kJ / 374 kcal
Protein
10 g
Carbohydrates
18 g
Fat
27 g

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