Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread

Name: Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread
Prep time: 25 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 100 g blanched almonds; 1 garlic clove; 2 onions; 1 cauliflower; 30 g olive oil; 1 heaped tsp vegetable stock paste, homemade; 600 g almond milk; 300 g water; 2 wheat flour tortillas; 40 g flaked almonds; 2 tsp fine sea salt; ½ tsp ground black pepper; ¼ tsp ground nutmeg; ½ lemon; 10 g freshly squeezed lemon juice; 1 bunch fresh mixed herbs; 1 garlic clove; 40 g olive oil; ¼ tsp fine sea salt; 1 tsp sugar

4.6 64 évaluations

Préparation 25min

Total 45min

6 portions

Ingrédients

Soup and Crispy Flatbread

blanched almonds
100 g
garlic clove
1
onions (approx. 200 g), quartered
2
cauliflower (approx. 500 g), cut in florets, stem cut in pieces
1
olive oil plus extra for drizzling
30 g
vegetable stock paste, homemade vegan (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l), vegan, crumbled
almond milk
600 g
water
300 g
wheat flour tortillas vegan, cut in strips (3 cm)
2
flaked almonds
40 g
fine sea salt plus extra for sprinkling
2 tsp
ground black pepper
½ tsp
ground nutmeg
¼ tsp
lemon unwaxed, finely grated zest and 15 g juice
½
freshly squeezed lemon juice
10 g

Herb Oil

fresh mixed herbs (e.g. flat-leaf parsley, basil, oregano), leaves only, (approx. 15 g)
1 bunch
garlic clove
1
olive oil
40 g
fine sea salt
¼ tsp
sugar
1 tsp