As the days grow cooler, this warm, velvety soup brings comfort with seasonal ingredients
and delicate autumn flavors.
INGREDIENTS
1 medium cauliflower, cut into florets
1 medium onion, chopped
2 garlic cloves, minced
1 leek, sliced
1 medium potato, peeled and diced
2 tbsp olive oil
3 ⅓ cups (800 ml) vegetable broth
⅓ cup (100 ml) heavy cream (optional)
Salt and ground black pepper, to taste
Ground nutmeg, to taste
Toasted pumpkin seeds
Toasted breadcrumbs
Mixed herbs (thyme and oregano)
STEPS
STEP 1
Heat the olive oil in a large pot over medium heat. Add the onion, garlic and leek, and cook for about 5 minutes, until softened.
STEP 2
Add the potato and cauliflower, stirring to coat them in the aromatic base.
STEP 3
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the vegetables are tender.
STEP 4
Blend until completely smooth. For an even creamier texture, add the heavy cream and blend again.
STEP 5
Season with salt, ground black pepper and a pinch of nutmeg. If needed, add a little more broth to adjust the consistency.
STEP 6
Lightly toast the pumpkin seeds in a dry skillet for 2–3 minutes. In a separate skillet, toast the breadcrumbs with a drizzle of olive oil until golden and crisp.
STEP 7
Serve the soup hot in Almara soup plates and finish with the toasted pumpkin seeds, toasted breadcrumbs and mixed herbs.
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