Home
Recipes
White velvet soup with smoky almonds

White velvet soup topped with smoky almonds, served in a bowl alongside rye bread

White velvet soup with smoky almonds

Name: White velvet soup with smoky almonds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 tsp rapeseed oil; 2 large garlic cloves sliced; 2 leeks trimmed so they’re mostly white in colour, washed well, then sliced (about 240g); 200g cauliflower chopped; 2 tsp vegetable bouillon powder; 400g cannellini beans rinsed; fresh nutmeg for grating; 100ml whole milk; 25g whole almonds chopped; ½ tsp smoked paprika; 2 x 25g slices rye bread to serve

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.6 out of 5.9 ratingsRate

loading...

Try a healthy twist on classic comfort food with this silky veggie soup, topped with almonds. It’s low in fat and calories but packed full of flavour

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Creamy chilled basil, pea & lettuce soup

A star rating of 1 out of 5.1 rating

Homemade rye bread

A star rating of 4.4 out of 5.29 ratings

Cauliflower, saffron & smoked haddock soup

A star rating of 4.2 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tsp rapeseed oil
2 large garlic cloves

sliced
2 leeks

trimmed so they’re mostly white in colour, washed well, then sliced (about 240g)
200g cauliflower

chopped
2 tsp vegetable bouillon powder
400g cannellini beans

rinsed
fresh nutmeg

for grating
100ml whole milk
25g whole almonds

chopped
½ tsp smoked paprika
2 x 25g slices rye bread

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal395

low
fat15g

low
saturates3g
carbs37g
sugars10g
fibre15g
protein21g
salt0.7g

Method

step 1

Heat the oil in a large pan. Add the garlic, leeks and cauliflower and cook for about 5 mins, stirring frequently, until starting to soften (but not colouring).
step 2

Stir in the vegetable bouillon and beans, pour in 600ml boiling water and add a few generous gratings of the nutmeg. Cover and leave to simmer for 15 mins until the leeks and cauliflower are tender. Add the milk and blitz with a hand blender until smooth and creamy.
step 3

Put the almonds in a dry pan and cook very gently for 1 min, or until toasted, then remove from the heat. Scatter the paprika over the almonds and mix well. Ladle the soup into bowls, top with the spicy nuts and serve with the rye bread.

Recipe from Good Food magazine, November 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now