Cauliflower soup with almond parsley pesto

Cauliflower soup with almond parsley pesto

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Flavoursome almond pesto is the perfect topping to this smooth, creamy cauliflower soup.

The ingredient of Cauliflower soup with almond parsley pesto

  1. 1 small (about 750g) cauliflower
  2. 1 litre (4 cups) Massel chicken style liquid stock or vegetable liquid stock
  3. 1 garlic clove, crushed
  4. 2 fresh continental parsley
  5. Freshly ground pepper
  6. 50g blanched almonds
  7. 1 garlic clove, crushed
  8. 1/4 cup chopped fresh continental parsley
  9. 1/2 cup (125ml) extra virgin olive oil

The instruction how to make Cauliflower soup with almond parsley pesto

  1. Cut cauliflower including stalks into chunks. Place in a saucepan with stock, garlic and parsley sprigs. Season with pepper. Cover and bring to boil. Simmer, covered, 15 minutes. Cool slightly and discard parsley stalks.
  2. For pesto, preheat oven to 180u00b0C. Place almonds on a baking tray and bake 5 minutes. Cool. Blend almonds, garlic and parsley in a food processor until chopped. Add oil in a thin stream until combined.
  3. Blend or process soup until almost smooth. Return to pan and stir over a medium heat until heated through. Divide among bowls and serve topped with a spoonful of pesto.

Nutritions of Cauliflower soup with almond parsley pesto

calories: 394.35 calories
calories: 37 grams fat
calories: 4.5 grams saturated fat
calories: 8 grams carbohydrates
calories:
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calories: https://schema.org
calories: NutritionInformation

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