Preparation time: 
Dietary type: 
Dairy free
Gluten free

400g Leeks (Finely Sliced)

1 Cauliflower

4 Cloves Garlic (Peeled)

Olive oil

½ tsp Turmeric

1 tsp Smoked Paprika

1 tsp Ground Coriander

100g Blanched Almonds

1.5 lItres of Hot Veg Stock

4 tbsp Flaked Almonds


Step 1.


Heat a large pan over a medium heat. Add a good drizzle of olive oil, the leeks, garlic and a pinch of salt. Gently sweat for around 5 mins with no colour. Add the spices and cook for 1 min.  


Step 2.


Break your cauliflower into small florets and add to the leeks, along with the almonds and add the hot stock.


Step 3.


Cook over a medium heat for 20 mins until Cauliflower is tender and soft. Using either a stick blender or table top blender, blitz the soup until completely smooth. Check for seasoning.


Step 4.


Toast the flaked almonds in a pan over a low heat until lightly golden. Serve in bowls with the flaked almonds, a drizzle of olive oil and some crusty bread on the side!



Recipe by Martin Hill 

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