Who doesn’t love cauliflower soup? This vegetarian recipe makes a fantastic, easy dinner, topped with crunchy macadamias. Simply serve with your favourite crusty bread!
1 head cauliflower, cut into flowerets
2 cup salt reduced vegetable stock
4 cups water
1 medium onion, roughly chopped
1 small clove garlic, crushed
1 small fennel bulb chopped
2 teaspoon lemon juice
1/3 cup almond meal
1/3 cup chopped toasted macadamias
6 medium wholegrain bread rolls, to serve
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 mixture to a food processor, add lemon juice and blend until roughly combined. Add almond meal and continue blending until smooth. Serve topped with toasted macadamias and a bread roll.
What are you cooking tonight?