Cauliflower and Almond Soup

by Louisa Moss

4 servings

Gluten free, Suitable for vegans, this soup looks elegant

Easy recipe

Ingredients

1 onion, chopped

a couple of cloves of garlic, chopped

a cauliflower broken into florets

100g split red lentils, rinsed

1 medium potato

water

almond milk - we used about half a litre

salt and pepper

chives

Method

Add chopped onions to the pot and saute in a little water

Add the garlic and stir for a minute

Add the cauliflower, potato and lentils

Add enough water to almost cover the vegetables, around 3/4 of the way - if you are using an Instant Pot.  If you are using a saucepan, add enough water to the reach the top of the vegetables.

Add salt.
Set the Instant Pot to HP for 8 minutes.  Then QPR.

Saucepan, bring to the boil and simmer for 25 minutes.

Blitz with a hand blender.

Add almond milk to reach the desired consistency.  Adjust seasoning to taste

Serve with fresh chives and enjoy!