White velvet soup topped with smoky almonds, served in a bowl alongside rye bread

White velvet soup with smoky almonds

  • Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try a healthy twist on classic comfort food with this silky veggie soup, topped with almonds. It’s low in fat and calories but packed full of flavour

  • Freezable
  • Vegetarian
Nutrition: Per serving
low inkcal395
low infat15g



  • 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.

Goes well with

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    Rating: 3 out of 5.6 ratings
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