Cauliflower soup with spiced nut crumble
| Serves: | 4-6 |
| Cooking Time: | 50 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 cauliflower, cut into chunks
- 40 g butter
- 300 g leeks, washed and chopped
- 2 cloves garlic, peeled and finely chopped
- 1 L organic chicken stock
- 200 ml single cream
- 100 g Macadamia nuts
- 3 tbsp smoked paprika
- 2 tsp ground cumin
- 1/2 tsp coriander, ground
- 2 tsp chilli flakes
- salt to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 200°c.
- Place the cauliflower into a roasting dish then drizzle with olive oil and season with salt.
- Place in the oven and allow to roast for 20 minutes until golden brown.
- Remove from the oven.
- In a large pot, saute the leeks in 50g butter until soft and fragrant then add the garlic and roasted cauliflower.
- Saute for another 2-3 minutes then pour in the stock
- Allow the soup to simmer for 20 minutes until the cauliflower is soft then pour in the cream.
- Puree the soup with a handheld blender until smooth then return to the heat.
- Allow to simmer for another 10 minutes then season to taste.
- For the spiced nuts, heat a large pan then add the remaining 50g butter, nuts and spices and allow to fry for a minute until the nuts are toasted and the spices are fragrant.
- Remove from the heat and tip into a bowl.
- Serve the soup with a generous spoonful of the spiced nut crumble.
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