Almendras Soup with spiced almonds and cauliflower

Name: Almendras Soup with spiced almonds and cauliflower
Total time: 2700 s
Yield: 4 people
Cuisine: British
Ingredients: 650 g cauliflower and its leaves; 2 tbsps olive oil; good pinch Aleppo chilli flakes; 1 tsp ground coriander; 1 tsp cumin seeds; 1/4 tsp ground cinnamon; few grinds of freshly ground sea salt; 1 chilli, pricked – I used lemon drop which is a hot, citrusy chilli from Peru; 100 g (1/2 cup) blanched almonds; 2 garlic cloves; 75 g (1/2 large) onion, cut into chunks; 15 g (handful) fresh parsley; 1 litre water or vegetable stock; 100 ml almond milk; To serve:; 2 tbsps flaked almonds, lightly toasted; 1 tbsp parsley leaves, finely sliced; few drops extra virgin olive oil

Laura @FeelBetter

Milton Keynes, England

In years gone by almonds were only seen twice a year - at weddings when a small bag of five sugared almonds would be given to guests and at Xmas when attempts would be made to open one with a nutcracker.

The seed is used today in confectionery, baking and as gin flavouring. It is highly nutritious and has one of the highest content of protein of all nuts! Almond oil is used in medicine and as a skin/hair conditioner. In recent years almond milk has become hugely popular as an alternative to dairy.

The almond tree is thought to be one of the first trees domesticated. Cultivated almonds appeared during the Early Bronze Age (3000-2000 BCE) in Numeira in Jordan. Almonds are mentioned in Greek mythology and in the Bible. By 600 to 900 CE almond trees flourished in Spain, Morocco, Greece and Israel and their harvests were taken along the Silk Road to China. Spain is the only country that has maintained a significant almond industry. In the 1700s Franciscan padres took the almond tree to California but they were not successfully grown until the following century. Nowadays the US is the largest producer.

Almond trees add a special charm to the landscapes of Andalucia. They grow abundantly on the craggy hillsides surrounding the white-washed villages of Sedella, Archez and Guaro. The blossom fragrances the air as it sways in the winter breezes.

This soup is made from cauliflower and almonds flavoured with Mediterranean spices and a hot Peruvian lemon chilli. #GoldenApron23

Laura @FeelBetter

Milton Keynes, England

This soup is made from cauliflower and almonds flavoured with Mediterranean spices and a hot Peruvian lemon chilli. #GoldenApron23

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Ingredients

45 minutes

4 people

650 gcauliflower and its leaves
2 tbspsolive oil
good pinch Aleppo chilli flakes
1 tspground coriander
1 tspcumin seeds
1/4 tspground cinnamon
few grinds of freshly ground sea salt
1chilli, pricked – I used lemon drop which is a hot, citrusy chilli from Peru
100 g (1/2 cup)blanched almonds
2garlic cloves
75 g(1/2 large) onion, cut into chunks
15 g(handful) fresh parsley
1 litrewater or vegetable stock
100 mlalmond milk
To serve:
2 tbspsflaked almonds, lightly toasted
1 tbspparsley leaves, finely sliced
few drops extra virgin olive oil

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Steps

45 minutes

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.