Creamy and rich cauliflower & almond soup. This soup will be ready for you in less than 30 minutes.
1 cauliflower (medium to big)
1 medium potato
6 cups water
1 stock cube
100g blanched almonds
Parsley (optional topping)
Almond flakes (optional topping)
1. Add 2 tbsp of plant butter or oil to a large pot, add the chopped onion and cook until golden. Then add the chopped cauliflower and potato and cook for another 2 minutes.
2. Add water, stock cube, and blanched almonds to the pot and simmer on low to medium heat for 10-15 minutes.
3. When the vegetables are soft it's time to blend the soup. Blend until it's nice and creamy, finish it by sprinkling parsley and almond flakes on top. Enjoy the soup with freshly baked bread, I recommend my cheesy garlic bread recipe.