Recipe

Cauliflower & Courgette Soup

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Cauliflower & Courgette Soup

A tasty soup made from finely diced cauliflower, carrots and courgettes and flavoured with white wine and parmesan cheese ... with burnt butter and macadamia nut topping.




Ingredients to serve 2

  • 1/2 head x cauliflower - dice finely
  • 2 x carrots - peel and dice finely
  • 4 x courgettes - chop off ends and dice finely
  • 1/2 x onion - peel and dice finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 1 1/2 tbsp x olive oil (from your pantry)
  • 125ml x white wine
  • 2 tsp x almond flour
  • 4 tsp x vegetable stock granules
  • 2 cups x boiling water to make stock
  • 1 tbsp x butter (from your pantry)
  • 40g x parmesan cheese - grate finely
  • 2 tbsp x ground macadamia nuts
  • 2 tbsp x butter (for macadamia butter)
  • 1/2 clove x garlic - peel and dice finely
  • pinch x salt (from your pantry)

Ingredients to serve 4

  • 1 head x cauliflower - dice finely
  • 4 x carrots - peel and dice finely
  • 8 x courgettes - chop off ends and dice finely
  • 1 x onion - peel and dice finely
  • 4 cloves x garlic - crush, peel and chop finely
  • 3 tbsp x olive oil (from your pantry)
  • 250ml x white wine
  • 4 tsp x almond flour
  • 8 tsp x vegetable stock granules
  • 4 cups x boiling water to make stock
  • 2 tbsp x butter (from your pantry)
  • 80g x parmesan cheese - grate finely
  • 4 tbsp x ground macadamia nuts
  • 4 tbsp x butter (for macadamia butter)
  • 1 clove x garlic - peel and dice finely
  • a good pinch x salt (from your pantry)

Method

Step 1

Prepare all your ingredients as indicated above. Dissolve the vegetable stock granules in the boiling water. Mix the almond flour in a little water in a cup - it should be a runny mixture.

Step 2

Heat the olive oil in a large saucepan on medium heat. Add the onion and sauté for about 5 minutes until translucent. Add the garlic (quantity for the Soup) and cook for another 2 minutes. Turn up the heat to high and add the wine, letting it bubble away for a minute or two to burn off the alcohol. Now stir in the vegetable stock and turn back down the heat to medium. Add the almond flour water mix and stir for a few minutes until the sauce start thickening a bit. Add the diced cauliflower and carrots and cook for 1-2 minutes and then add the courgettes, butter (quantity for the Soup) and parmesan cheese (keep a little cheese aside for the garnish). Stir for a further two minutes or until all parmesan cheese is dissolved and you have a creamy, thick soup. Turn the heat off and leave the saucepan on the stove to keep warm.

Step 3

Place another small saucepan on medium-high heat and add the ground macadamia nuts. Toast for about a minute or two, stirring every 15 seconds to prevent burning. When golden brown, add the salt, butter and garlic (quantities for Macadamia Butter). Let the butter dissolve and once it starts to bubble, take it off the heat.

Step 4

Serve the soup in bowls drizzled with some macadamia butter mix, a few twists of ground black pepper and some parmesan cheese.