Recipe: Roasted Cauliflower and Almond Soup

This thick and creamy soup with beneficial fats is exactly what you need for body wellness this winter… Slurp your way to feeling good!

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Roasted Cauliflower and Almond Soup Recipe

Serves 4

Ingredients:

For the cauliflower

• 1 medium cauliflower
• 2 tbsp extra-virgin
• Rapeseed oil
• Salt and pepper

For the soup base

• 2 tbsp extra-virgin
  rapeseed oil
• 1 onion
• 1 stalk of celery
• 1 clove of garlic
• A few sprigs of fresh thyme, stripped
• 2 cups Plenish
• Almond milk
• 1 cup vegetable stock

Method:

Preheat the oven to 210°C. Chop the cauliflower into florettes, toss with rapeseed oil, season, and roast for 15-20 mins. Chop the onion, celery, cauliflower stalk, garlic and thyme and gently sauté. Season. Add the almond milk and vegetable stock, keeping the heat gentle. Add the cauliflower into the pan and continue to cook for five mins. Dry toast some almonds for 3-4 mins in the residual heat in the oven. Allow the soup to cool slightly before transferring to a jug blender and blending until totally smooth. Garnish with black pepper, fresh thyme leaves, chopped roasted almonds and a squeeze of lemon juice. plenishdrinks.com

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