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Nutrition: Per serving

  • kcal395
    low
  • fat15g
    low
  • saturates3g
  • carbs37g
  • sugars10g
  • fibre15g
  • protein21g
  • salt0.7g

Method

  • step 1

    Heat the oil in a large pan. Add the garlic, leeks and cauliflower and cook for about 5 mins, stirring frequently, until starting to soften (but not colouring).

  • step 2

    Stir in the vegetable bouillon and beans, pour in 600ml boiling water and add a few generous gratings of the nutmeg. Cover and leave to simmer for 15 mins until the leeks and cauliflower are tender. Add the milk and blitz with a hand blender until smooth and creamy.

  • step 3

    Put the almonds in a dry pan and cook very gently for 1 min, or until toasted, then remove from the heat. Scatter the paprika over the almonds and mix well. Ladle the soup into bowls, top with the spicy nuts and serve with the rye bread.

Recipe from Good Food magazine, November 2018

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.6 out of 5.9 ratings

rachbosh

question

Would you use tinned cannellini beans or dried please?

2w8x4r584hTWVFhhCv

Very tasty, for me personally it felt like it needed something more but I’m not sure. I liked it more when I put a teensy amount of honey.

Lirwin16

A star rating of 5 out of 5.

Forgot to add the milk and didn't have any almonds and this was still delicious. Will definitely make again - with the beans it is a nice filling soup.

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