Cauliflower and almonds are a food match made in heaven. Using almond-cashew cream in place of regular heavy cream creates a rich soup without all the saturated fat. Almond-cashew cream is sold in the health food section of the grocery store.
- 2 tablespoons almond oil
- 2 stalks celery, chopped (about 1 cup)
- 1 leek, white and light green parts, sliced (about 1/2 cup)
- 1 small head of cauliflower separated into florets (about 4 cups)
- 3/4 teaspoon kosher salt
- 1 quart low-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 3/4 cup almond-cashew cream
- 1/4 cup chopped parsley
- 1/2 cup sliced almonds, toasted
1. Heat the almond oil in a large soup pot over medium heat. Add the celery and cook until it begins to soften. Add the leak and continue to cook until both vegetable are soft.
2. Steam a few cauliflower florets and set aside for garnish. Add the remaining cauliflower, broth, salt, pepper, and nutmeg to the vegetable mixture and bring it to a boil. Simmer until the cauliflower is soft, about 10 minutes.
3. Puree the soup in a blender or food processor. Stir in the almond-cashew cream. Serve each bowl of soup garnished with 1 tablespoon of the parsley, 2 tablespoons of the almonds and a few of the reserved cauliflower florets.
Yield: 4 servings .
Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 14 g, Protein: 7 g, Fat: 14 g, Saturated Fat: 1.5 g, Sodium: 274 mg, Fiber: 4.5 g
Recipe courtesy of Chef Jennifer Stack.