White velvet soup with smoky almonds
Ingredients
- 2 tsp rapeseed oil
- 2 large garlic cloves, sliced
- 2 leeks, trimmed so they’re mostly white in colour, 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
- 2 x 25g slices rye bread, to serve
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