Kitchen Secrets: How to Make Almendras Soup with spiced almonds and cauliflower for Special Desserts

Ingredients for Almendras Soup with spiced almonds and cauliflower

1. 650 g cauliflower and its leaves
2. 2 tbsps olive oil
3. good pinch Aleppo chilli flakes
4. 1 tsp ground coriander
5. 1 tsp cumin seeds
6. 1/4 tsp ground cinnamon
7. few grinds of freshly ground sea salt
8. 1 chilli, pricked – I used lemon drop which is a hot, citrusy chilli from Peru
9. 100 g (1/2 cup) blanched almonds
10. 2 garlic cloves
11. 75 g (1/2 large) onion, cut into chunks
12. 15 g (handful) fresh parsley
13. 1 litre water or vegetable stock
14. 100 ml almond milk
15. To serve:
16. 2 tbsps flaked almonds, lightly toasted
17. 1 tbsp parsley leaves, finely sliced
18. few drops extra virgin olive oil

Cooking Instructions for making Almendras Soup with spiced almonds and cauliflower

1

Preheat the oven to 200 ºC fan (220ºC). Rip off the cauliflower leaves and break in two and divide the cauliflower into florets. Wash thoroughly then place on a baking tray and coat with 2 tablespoons of olive oil. Sprinkle with the chilli flakes, coriander, cumin seeds and cinnamon. Season with a pinch of salt and roast for a further 15 minutes.

2

Add the whole chilli, almonds, garlic cloves, onion and the stalks from the parsley to the tray and roast for a further 15 minutes. Place in a large pan and add the stock and the remaining parsley. Bring to the boil, cover and simmer for 15 minutes until the cauliflower is fully cooked. Add the milk and blitz.

3

Adjust the seasoning and serve hot with a scattering of flaked almonds, parsley leaves and a drizzle of oil.