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Cauliflower Soup With Almonds and Macadamias (GF)

  • 1 head cauliflower, cut into flowerets
  • 2 cups vegetable stock (salt reduced and gluten free if needed)
  • 4 cups water
  • 1 medium onion, roughly chopped
  • 1 small clove garlic, crushed
  • 1 small fennel bulb chopped
  • 2 teaspoon lemon juice
  • ⅓ cup almond meal
  • ⅓ cup chopped toasted macadamias
  • 6 medium wholegrain bread rolls, to serve (gluten free bread if needed)

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.

Serves 6 – 20g nuts per serve

NUTRIENT content per serve

Energy 1143kJ (272kcal), Protein 11g, Total fat 13g, Saturated fat 2g (15% of total fat), Monounsaturated fat 8g, Polyunsaturated fat 2g, Carbohydrates 25g, Fibre 8g, Sodium 695mg (will be less if using salt reduced stock)