This delicious eggs-free dinner soup is made of leeks, cauliflower, kidney beans, whole milk and almonds. It also contains healthy grains like rye bread for a nutritious meal.
Special diets: Vegetarian | eggs-free |
️Allergens: nuts | not vegan | lactose | gluten | soy |
⏱ 37 mins – easy
🍽 2 servings – 562 kcal per serving
- 2 tbsp canola oil
- 2 cloves of garlic
- 2 leeks
- 7 oz cauliflower
- 2 tsp vegetable broth cubes
- 14 oz kidney beans
- 1 nutmeg
- ½ cups whole milk
- 1 oz almonds
- ½ tsp paprika
- 2 slices rye bread
- 1 knife
- 1 frying pan
- 1 wooden spoon
- 1 small frying pan
- 1 casserole pot
- 1 lid
- 1 hand blender
- 1 grater
- 1 spoon
- 2 bowls
- 1 colander
Peel and slice garlic. Then, trim leeks.
Chop leeks and cauliflower.
Rinse kidney beans in a colander.
In the same colander, drain the kidney beans.
Grate nutmeg with a grater.
Heat 2.5 cups of water in a casserole pot for 2 minutes, then turn off the heat.
Heat canola oil in a frying pan. Stir in garlic, leeks, and cauliflower with a wooden spoon for 5 minutes. Add drained kidney beans and vegetable broth cubes along with the boiling water. Scatter half a tsp of ground nutmeg to the pan, then cover it with a lid and cook for 15 minutes. Next, take off the lid, pour whole milk and blend with a hand blender for 3 minutes to get a creamy soup.
Heat a small frying pan, put chopped almonds and stir-fry until lightly toasted.
Scatter paprika over toasted almonds and mix to get spicy mixed nuts.
Transfer the creamy soup to a bowl and scatter with some spicy mixed nuts.
Serve veggie blended soup with almonds with rye bread.
It’s ready to be served !