Ingredients
30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
½tsp fresh, or ¼tsp dried dill
1 medium cauliflower, divided into florets
1 large potato
¼tsp dry mustard
900ml/1½pt vegetable stock
50g/2oz flaked almonds
salt and freshly ground black pepper
150ml/¼pt milk (optional)
a few drops of tamari
chopped chives to garnish
Method
1. Heat the oil, add the onion
and gently sauté, then add the
garlic and dill, and continue cooking for a few minutes.
2. Add the cauliflower, potato and mustard powder and cook until the
vegetables have softened.
Pour in the stock, bring to the boil and simmer for 15 minutes.
3. Add half the almonds,
season to taste, allow to cool slightly, then add the milk and purée
in a food processor or blender.
Toast the remaining almonds in the tamari and sprinkle them over the soup together
with the chopped chives.
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