Creamy Healthy Cauliflower Soup

½ cup natural almonds

2 tablespoons Extra Virgin olive oil

1 pink onion, finely chopped

3 celery sticks, finely chopped

2 garlic cloves, chopped

1.5L Chicken broth

750g cauliflower, cut into florets, reserving leaves and a handful of cauliflower to garnish

1 1/2 cup frozen peas

1 large zucchini, sliced

2 x 420g can Cannellini Beans, rinsed, drained

Parsley leaves, black pepper and parmesan (optional), to serve

1. Place almonds in a heatproof bowl. Cover with boiling water and set aside for 15 minutes to soak. Drain.

2. Meanwhile, heat the 1 tablespoon of oil in a large saucepan over medium heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until vegetables have softened.

3. Add stock and cauliflower. Bring to the boil and cook for about 10 minutes or until cauliflower is tender. Add peas, zucchini and beans and cook for 8 minutes until zucchini is tender. Remove from heat. Cool slightly. Use a stick blender to carefully blend until smooth. Cover to keep warm

4. Heat remaining oil in a small fry pan over medium-high heat. Add reserved leaves and cauliflower to the pan. Cook for about 4-5 minutes until light golden. Divide soup among serving bowls. Top with pan-fried cauliflower leaves and florets, and parsley, black pepper and parmesan.

Enjoy eat this delicious creamy healthy cauliflower soup!

Lara x