Cauliflower & Almond Cream Soup

If, like me, you are a cauliflower fan – this creamy soup is made for you. Ready in just 30 minutes, it’s packed full of plant-based goodness. Touted as the super nut, almonds contain Vitamin E (an essential anti-inflammatory in the body), Magnesium (regulator of nerve and muscle function) & Riboflavin. Cauliflower is a rich source with Vitamin C and K, which help to maintain heart and bone health.

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100% Vegan & Gluten-Free

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Difficulty

Keeps for up to 3 days in the fridge / can be frozen for later

Ingredients

Makes 4 bowls

• 1 tbsp olive oil
• 1 leek, sliced
• 1 head of cauliflower, broken into florets
• 1 celeriac, chopped into small chunks (approx. 700g)
• 1 litre of vegetable stock (made up with 4 tsp of vegetable bullion)
• 30g almonds
• 2 tbsp nutritional yeast flakes
• 2 tbsp agave syrup
• 1 tbsp peanut butter
• 100ml almond milk
• A pinch of pink Himalayan salt and cracked black pepper
• Cumin, sprouts & coconut yogurt to serve

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Method

Heat the oil in a pan. Sauté the leeks over a medium heat for 3minutes until soft. Add the cauliflower and 125ml of the stock. Cook on high for 10 minutes.

Add the celeriac, almonds and remaining stock and bring to the boil for then reduce to the lowest heat setting and leave to simmer for 20 minutes (or until the celeriac is soft).

Stir in the nutritional yeast, peanut butter and agave.

Blend the soup using a stick blender or liquidiser then return to the pot. Season to taste with salt & pepper.

Serve with some ground cumin, sprouted seeds & a dollop of coconut yogurt.

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