Cauliflower soup with almonds and macadamias
Cauliflower soup with almonds and macadamias
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups vegetable stock (gluten free if needed)
- 4 cups water
- 1 medium onion, roughly chopped
- 1 small clove garlic, crushed
- 1 small fennel bulb chopped
- 2 tsp lemon juice
- ⅓ cup almond meal
- ⅓ cup chopped toasted macadamias
- 6 medium wholegrain or gluten free bread rolls, to serve
Method
- Place cauliflower, stock, water, onion, garlic and fennel in a large saucepan over medium heat. Simmer for 20-25 minutes until very soft.
- Transfer mixture to a food processor, add lemon juice and blend until roughly combined.
- Add almond meal and continue blending until smooth.
- Serve topped with toasted macadamias and a bread roll.
| Nutrients per serve | |
| Energy | 1143 kj |
| Protein | 11 g |
| Fat | 13 g |
| Saturated fat | 2 g |
| Carbohydrate | 25 g |
| Sugars | UNKNOWN |
| Dietary fibre | 8 g |
| Sodium | 695 mg |
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