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Cauliflower soup with almonds and macadamias

OrphanWork: Source unknown.
  • Cooking Time20-25 minutes (preparation 20 minutes)
  • Serves6

Method

​1. Place cauliflower, stock, water, onion, garlic and fennel in a large saucepan over medium heat. Simmer for 20-25 minutes until very soft.

2. Transfer the mixture to a food processor, add lemon juice and blend until roughly combined. Add almond meal and continue blending until smooth.

3. Serve topped with toasted macadamias and a bread roll.

​20g nuts per serve (2/3 handful)

Recipe and image provided courtesy of Nuts for Life at www.nutsforlife.com.au

OrphanWork: Source unknown. All reasonable efforts have been taken to identify the copyright owner of this material. If you are the copyright owner or know who they are, please contact copyright@heartfoundation.org.au.

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Ingredients

  • 1 head cauliflower, cut into flowerets
  • 2 cups salt reduced vegetable stock
  • 4 cups water
  • 1 medium onion, roughly chopped
  • 1 small clove garlic, crushed
  • 1 small fennel bulb, chopped
  • 2 teaspoons lemon juice
  • 1/3 cup almond meal
  • 1/3 cup unsalted chopped toasted macadamias
  • 6 medium whole grain bread rolls, to serve
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