Cauliflower and almonds are a food match made in heaven. Using almond-cashew cream in place of regular heavy cream creates a rich soup without all the saturated fat. Almond-cashew cream is sold in the health food section of the grocery store.
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1. Heat the almond oil in a large soup pot over medium heat. Add the celery and cook until it begins to soften. Add the leak and continue to cook until both vegetable are soft.
2. Steam a few cauliflower florets and set aside for garnish. Add the remaining cauliflower, broth, salt, pepper, and nutmeg to the vegetable mixture and bring it to a boil. Simmer until the cauliflower is soft, about 10 minutes.
3. Puree 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.
Yield: 4 servings . Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 195, Carbohydrates: 14 g, Protein: 7 g, Fat: 14 g, Saturated Fat: 1.5 g, Sodium: 274 mg, Fiber: 4.5 g
Recipe courtesy of Chef Jennifer Stack.
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