- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 large garlic cloves, sliced
- 2 leeks, trimmed so they’re mostly white in colour, washed well, then sliced (about 240g)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 200g cauliflower, chopped
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 tsp vegetable bouillon powder
- 400g cannellini beans, rinsed
- fresh nutmeg, for grating
One of the most useful of spices for both sweet and savoury…
- 100ml whole milk
- 25g whole almonds, chopped
- ½ tsp smoked paprika
- 2 x 25g slices rye bread, to serve
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).
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.
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.