3 tbsp avocado oil
2 cloves garlic, chopped
2 cups chopped leeks
1/2 tsp salt
1 1/2 tbsp curry powder (more of less depending on preference)
1 tbsp cumin seeds (optional)
1 head cauliflower, chopped
1 litre of vegetable soup broth
1/4 cup raw, blanched almonds (no skin)
3 tbsp chives and handful of sprouts to garnish
Note: This soup can be made without the curry if preferred
Heat oil in a soup pot on medium.
Add garlic, leeks and salt. Cook until soft.
Add curry and cumin and sautee with leeks until fragrant.
Add cauliflower Sautee for 2-3 minutes.
Add Soup broth, bring to a boil and then simmer 20 mins until cooked.
Let cool slightly. Add almonds. Process in a blender until creamy.
Garnish with chives and sprouts.
