| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 30 |
ml |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 1/2 |
ts |
Fresh; or 1/4tsp dried |
|
|
; dill |
| 1 |
md |
Cauliflower; divided into |
|
|
; florets |
| 1 |
lg |
Potato |
| 1 |
|
/ teaspoon sp dry mustard |
| 900 |
ml |
Vegetable stock |
| 50 |
g |
Flaked almonds |
|
|
Salt and freshly ground black pepper |
| 150 |
ml |
Milk; (optional) |
|
|
A few drops of tamari |
|
|
Chopped chives to garnish |
INSTRUCTIONS
1. Heat the oil, add the onion and gently saut., 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 pur.e 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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Converted by MM_Buster v2.0l.
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