Makes 4 Servings
Ingredients
- 2 tablespoons almond oil
- 2 stalks celery, chopped (about 1 cup)
- 1 leek, white and light green parts, sliced (about 1½ cups)
- 1 small head cauliflower separated into florets (about 4 cups)
- 1 quart low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup almond-cashew cream
- 1/4 cup chopped parsley
- 1/2 cup sliced almonds, toasted
Directions
- Heat the almond oil in a large soup pot over medium heat. Add the celery and sweat until it begins to soften. Add the leek and continue to sweat until both vegetables are soft.
- Steam a few cauliflower florets and set aside for garnish. Add the remaining cauliflower, the broth, salt, pepper, and nutmeg to the vegetable mixture and bring to a boil. Simmer until the cauliflower is soft, about 10 minutes.
- Purée the soup in a blender or food processor. Stir in the almond-cashew cream. Serve each bowl of soup garnished with 1 tablespoon of the parsley, 2 tablespoons of the almonds, and a few of the reserved cauliflower florets.
Are there calorie calculations available for recipes?
Hi there! We don’t track that data for our recipes, but you should be able to import them from the site to a nutrition app.