This Sunday Rejoice Wellness brings you yummy mid-meal recipe that will not only satisfy your taste-buds but also your soul. Enjoy this heavenly experience with White velvet soup…

White velvet soup

Ingredients

• 2 tsp rapeseed oil
• 2 large garlic cloves , sliced
• 2 leeks , trimmed so they’re mostly white in color, 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
• Few cauliflower florets for garnish
• 2 x 25g slices rye bread , to serve

Method

• 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 coloring).
• 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.
• 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.
• Heat the oil in a flat pan & add few cauliflower florets to pan to toss well till mildly cooked. Sprinkle with salt & paprika and mix well.
• Ladle the soup into bowls, top with the spicy nuts and cauliflower florets.
• Serve with the rye bread.