Cauliflower soup with almond parsley pesto

1 small (about 750g) cauliflower
1 litre (4 cups) chicken or vegetable stock
1 garlic clove, crushed
2 fresh parsley sprigs
Freshly ground pepper
Almond parsley pesto
50g blanched almonds
1 garlic clove, crushed
1/4 cup chopped fresh continental parsley
1/2 cup (125ml) extra virgin olive oil
Cut cauliflower including stalks into chunks. Place in a saucepan with stock, garlic and parsley sprigs. Season with pepper. Cover and bring to boil. Simmer, covered, 15 minutes. Cool slightly and discard parsley stalks.
For pesto, preheat oven to 180°C. Place almonds on a baking tray and bake 5 minutes. Cool. Blend almonds, garlic and parsley in a food processor until chopped. Add oil in a thin stream until combined.

Blend or process soup until almost smooth. Return to pan and stir over a medium heat until heated through. Divide among bowls and serve topped with a spoonful of pesto.

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