Ingredients
Method
- Preheat oven to 180°C. Line a baking tray with baking paper. Rinse cauliflower florets and drain well, then place on baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast for 30 minutes, then remove from the oven and set aside.
- While the oven is still hot, spread the ground almonds over another baking tray. Sprinkle with the cumin and caraway seeds. Toast in oven for 8 minutes, stirring half way through. When almonds are golden brown, remove from the oven and set aside.
- Heat a large 4-6 litre pot with the second measure of olive oil on a medium heat. Fry the onion, celery, garlic, carrots and parsnips for 5 minutes until tender. Add the mustard powder, roasted cauliflower and the So Good™ Unsweetened Almond Milk and allow to simmer for 25-30 minutes. Add the chopped parsley and stir through.
- Use a stick mixer to lightly blend the soup, leaving some still chunky. Add more milk to thin down if necessary.
- Serve the hot chowder sprinkled with the almond and toasted seed mix. Garnish with croutons and parsley.
Tips
- – Broccoli can be substituted easily for the cauliflower.
- – To make croutons, slice up stale bread into small cubes and lay on a baking tray. Toast in 180°C oven for 8-10 minutes, until golden and crunchy.
