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🍽️ Creamy cauliflower soup with roasted almonds and parmesan

358 kcal · 30 min · 4 servings

Ingredients

• 20 g sliced almond kernels
• 400 g cauliflower
• 1 starchy-cooking potato (approx. 130 g)
• 3 shallots
• 2 tbsp butter
• 500 ml vegetable broth
• 2 tbsp lemon juice
• salt
• nutmeg powder
• 200 ml whipping cream
• 80 g Parmesan (freshly grated)
• chervil leaves (for garnish)

Instructions

1. 1. Heat a pan without fat and roast the almonds in it until they smell fragrant.
2. 2. Wash the cauliflower thoroughly.
3. 3. Cut the cauliflower into small pieces.
4. 4. Set aside four small cauliflower florets for decoration.
5. 5. Peel the potato.
6. 6. Cut the potato into small cubes.
7. 7. Peel the shallots.
8. 8. Finely chop the shallots.
9. 9. Heat the butter in a pot.
10. 10. Sauté the chopped shallots and potato cubes in the hot butter.
11. 11. Add the remaining chopped cauliflower to the pot.
12. 12. Deglaze the vegetables with the vegetable broth.
13. 13. Season the soup with lemon juice.
14. 14. Salt the soup to taste.
15. 15. Grate some ground nutmeg into the soup.
16. 16. Simmer the soup over medium heat for about 15 minutes.
17. 17. Bring water to a boil and add some salt.
18. 18. Boil the reserved cauliflower florets in the boiling salted water for about 10 minutes.
19. 19. Drain the boiled cauliflower florets.
20. 20. Let the florets drain well.
21. 21. Puree the soup mixture finely in the blender.
22. 22. Add the cream to the pureed soup.
23. 23. Bring the soup with the cream to a brief boil.
24. 24. Stir the grated parmesan into the hot soup.
25. 25. Serve the soup in small bowls.
26. 26. Place the boiled cauliflower florets on top of the soup.
27. 27. Garnish the soup with the roasted almonds.

Nutrition per serving

• kcal: 358
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 18 g