Jul 012010
 

Serves 4-6 people

Ingredients

3 tablespoons extra virgin olive oil
1 large brown onion – sliced
1 medium leek, white and light green parts only – sliced
2 sticks of celery – roughly chopped
3 cloves garlic
1 bay leaf
1 litre unsweetened almond milk (available in the long life milk section of the supermarket)
¼ cup dry white wine
¼ cup natural almond butter (available in the health food section of the supermarket)
1 medium cauliflower – roughly chopped
1 large bunch of Tuscan kale – remove tough white ribs and shred leaves
1 400g tin cannellini beans – drained and rinsed

Method

Thoroughly wash all vegetables.

Thinly slice the onion, leek, and garlic, and roughly chop the celery and cauliflower. Remove tough white ribs on kale (smaller tenders ones are fine) and shred leaves.

In a large pot, soften the onion, garlic, celery and leek in olive oil.

Add the almond butter and stir until well combined and you can smell the nutty aroma.

De-glaze the pan with the white wine by scraping any sticky reside from the sides/bottom of pot.

Add the cauliflower, beans, bay leaf and almond milk. Top up with water (or reduced salt vegetable stock) to just cover. Bring to the boil and simmer until the cauliflower is just tender.

Add the kale and continue to cook until wilted but still a vibrant green – around 5-7 minutes.

Remove the bay leaf and, using a stick blender, blitz the soup to the consistency you like – it can be anywhere between silky smooth and chunky.

Season to taste and enjoy as is or garnished with toasted flaked almonds.

Author

Melanie Sheard
Eltham

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