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Roasted cauliflower soup with brown almond butter Auto translated

Easy 22 November 2023
Preparation time
10 min
Cooking time
40 min

May we introduce: Your new favorite soup for cold days and rainy weather! Warms you better than any cuddly blanket ever could - we promise!

800 g Cauliflower (one medium-sized cauliflower)
45 ml Rapeseed oil
200 g Potatoes
1 Onion
1 Garlic clove
30 g Vegetable broth
1 litre Water
3 tbsp. brown almond paste + additional paste as a topping
0.25 Tsp. Muscatnus
  • Step 1/8

    Preheat the oven to 210 degrees.

  • Step 2/8

    First you need to prepare the cauliflower. To do this, separate the florets from the stalk. You can also use the stalk, but cut off the woody parts generously and dice the rest. Then wash everything briefly and place on a baking tray lined with baking paper.

  • Step 3/8

    Pour 30 ml of the oil over the cauliflower and place in the oven for 30 minutes.

  • Step 4/8

    Dice the onion and garlic and fry in a high pan with the remaining oil.

  • Step 5/8

    Peel and dice the potatoes. Add the water, vegetable stock and potatoes to the pan and simmer everything together until the potatoes are soft.

  • Step 6/8

    When the cauliflower is nice and crispy, take it out of the oven and add it to the stock. Also add the almond butter. This will make your soup super creamy and taste slightly sweet and super nutty. Goes perfectly with the roasted flavors of the cauliflower!

  • Step 7/8

    Then you can puree all the ingredients as finely as you like and divide between plates.

  • Step 8/8

    Add some almond butter as a topping and enjoy!

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