½ head cauliflower, florets
1 leek, white, chopped
1-2 potatoes, peeled and chopped
½ tbsp butter and/or 1 tbsp oil
about 700 ml water
1 tsp vegetable stock (use a light one or less than usual, you don’t want it to over power)
1 cup blanched almonds, dry roasted
salt and pepper, to taste
Dry roast almonds in the oven for about 10 mins at about 180c or until just turning golden brown.
In a soup pot, add the chopped leek and saute with butter and/or oil.
Add cauliflower florets, potatoes, stock, almonds and water.
Simmer for about 25 mins or until cauliflower and potatoes are soft, then (carefully, if hot and transferring liquids to a blender) blend to smooth.
Portion into approx. 250 ml capacity containers and freeze ready for work lunches.
At lunchtime, reheat in the office microwave.
Add chunks of leek to bowl, chop on speed 5/5…
View original post 74 more words