Cauliflower and Almond Soup
by Louisa Moss
4 servings
Gluten free, Suitable for vegans, this soup looks elegant
Easy recipe
Ingredients
1 onion, chopped
a couple of cloves of garlic, chopped
a cauliflower broken into florets
100g split red lentils, rinsed
1 medium potato
water
almond milk - we used about half a litre
salt and pepper
chives
Method
Add chopped onions to the pot and saute in a little water
Add the garlic and stir for a minute
Add the cauliflower, potato and lentils
Add enough water to almost cover the vegetables, around 3/4 of the way - if you are using an Instant Pot. If you are using a saucepan, add enough water to the reach the top of the vegetables.
Add salt.
Set the Instant Pot to HP for 8 minutes. Then QPR.
Set the Instant Pot to HP for 8 minutes. Then QPR.
Saucepan, bring to the boil and simmer for 25 minutes.
Blitz with a hand blender.
Add almond milk to reach the desired consistency. Adjust seasoning to taste
Serve with fresh chives and enjoy!
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