How To Make White Velvet Soup with Smoky Almonds
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cauliflower, cut into florets
- 2 parsnips, peeled and chopped
- 1 leek, sliced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup almond milk
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp nutmeg
- 1/4 cup sliced almonds
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
Instructions
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In a large pot, sauté the leek and garlic in olive oil until fragrant.
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Add cauliflower, parsnips, vegetable broth, almond milk, salt, white pepper, and nutmeg. Bring to a boil.
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Reduce heat and simmer for 20 minutes, or until vegetables are tender.
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Using an immersion blender or countertop blender, puree the soup until smooth and creamy.
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In a small skillet, heat olive oil over medium heat. Add sliced almonds and smoked paprika, tossing until almonds are coated and slightly toasted.
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Serve the soup hot, topped with the smoky almonds.
Nutrition
- Calories : 180kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 850mg
- Total Carbohydrates : 20g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 6g
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