This creamy vegetable soup is pure comfort in a bowl: warm, velvety and just that little bit special thanks to pesto and toasted almonds. Perfect after a brisk walk or as a tasty starter for Christmas dinner. The stock from KleinsteSoepFabriek gives the soup a full, rich flavour in no time, for everyone to enjoy!
Here's how to make it!
Ingredients for 4 people:
- 500 g cauliflower florets
- 1 onion, roughly chopped
- 2 tsp Beemster garlic
- 1 tbsp olive oil
- 1 tbsp butter
- 800 ml water
- 2 tbsp liquid vegetable stock
- 2 tbsp green pesto
- 3 tbsp flaked almonds, toasted
- Pepper & salt to taste
Method:
1. The base: briefly sauté the onion and garlic in a little butter and oil. Add the vegetables and cook for a few minutes until they begin to soften
2. Add stock: pour in the water and stir in the liquid vegetable stock. Simmer gently until the vegetables are cooked.
3. Blend: use a hand blender to puree the soup until smooth and creamy. Stir in a small knob of butter for extra richness.
4. To finish: ladle the soup into bowls, swirl in some green pesto and sprinkle with toasted flaked almonds. A lovely winter soup, perfect for the festive season!
Here's how to make it!
Ingredients for 4 people:
- 500 g cauliflower florets
- 1 onion, roughly chopped
- 2 tsp Beemster garlic
- 1 tbsp olive oil
- 1 tbsp butter
- 800 ml water
- 2 el liquid vegetable stock
- 2 tbsp green pesto
- 3 tbsp toasted flaked almonds
- Salt & pepper to taste
Method:
1. The base: briefly sauté the onion and garlic in a little butter and oil. Add the vegetables and cook for a few minutes until they begin to soften
2. Add stock: pour in the water and stir in the liquid vegetable stock. Simmer gently until the vegetables are cooked.
3. Blend: use a hand blender to puree the soup until smooth and creamy. Stir in a small knob of butter for extra richness.
4. To finish: ladle the soup into bowls, swirl in some green pesto and sprinkle with toasted flaked almonds. A lovely winter soup, perfect for the festive season!